These dessert truffles are play on the classic Iraqi haroset of date molasses (known also as date honey or silan) and chopped walnut. This presentation, and the chocolate too, makes these haroset truffles a legit dessert.
You can also choose, like I do, to serve these sweet truffles at the beginning of the Seder meal. Because you can. And because this is another opportunity to raise the curiosity of the kids during the Seder – why do we eat dessert before the meal? This is, by the way, one of the reasons we’re serving the karpas (celery, parsley or root veggie) in salted water before serving the meal. We want to encourage the children to ask questions, like why we eat such a simple dish on such festive meal. And our answer to them will incorporate, one way or another, the story of the exodus.
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minutesThese dessert truffles are play on the classic Iraqi haroset of date molasses (known also as date honey or silan) and chopped walnut. This presentation, and the chocolate too, makes these haroset truffles a legit dessert.
To keep the recipe parve, simply use parve or vegan semisweet chocolate.
Pressed baking dates are available at Middle Eastern and some Kosher supermarkets, as well as online. Alternatively, you can use pitted dates (details in the recipe.)
INGREDIENTS
1 cup walnut pieces
10 oz. pitted medjool dates or pressed dates
8 ounces semisweet or bittersweet chocolate, chopped or chocolate chips (parve, if preferred)
1 tablespoon olive oil
DIRECTIONS
- Preheat the oven to 350 degrees. Spread walnuts on a baking sheet and toast in the oven for 5 minutes. Shake the baking sheet, then toast for 5 to 7 minutes longer, until walnuts turn darker in color and are fragrant. Let cool completely.
- Place the walnuts in the bowl of the food processor and pulse until they are finely chopped; reserve some of the more powdery nuts for decoration (a couple of tablespoon or so).
- Meanwhile, if the pressed dates seem dry, you can soften the opened plastic package of the dates for 15 seconds or so in the microwave.
- If you’re using whole dates, soak them in ¼ cup hot water in a bowl. Let stand for 5 minute then transfer to a food processor and run to create a smooth paste.
- Line a rimmed baking sheet with parchment paper.
- Put softened dates in a large bowl. Add the chopped walnuts to the softened dates; use your hands to press the mixture together until the nuts are evenly incorporated. Pinch off pieces and roll them into ¾ – 1 inch balls, placing them on the baking sheet.
- Melt chocolate and oil in a microwave-safe bowl in 30 seconds segments. Stir the chocolate with oil until it is smooth. Let cool for about 1 minute.
- Use a fork or skewer to dip each ball in the melted chocolate until completely coated. Return them to the baking sheet as you work; sprinkle the reserved chopped walnuts on top. Put the haroset truffles in the fridge for about 20 minutes to help the chocolate set.
- Keep haroset truffles in a sealed container in the fridge up to 10 days. Remove from fridge 15 minutes before serving.
