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Did Someone Say Chocolate for Passover? Pass the Desserts!
Toss the potato starch and matzah meal — serve delectable desserts this Passover made from chocolate.
These desserts, especially if using fair trade or organic chocolate, further the awareness of the themes of Passover. They remind us of the great poverty of many cacao farmers and of the children tragically enslaved in Ghana and the Ivory Coast.
Line a large baking sheet with parchment paper or waxed paper. Grind the nuts, apples and orange separately in a food processor. The nuts should be as close to a powder as possible without becoming “butter.” Combine the nuts, apple, orange, wine, honey, ginger and cinnamon in a bowl, mixing well. The charoset filling should have a smooth, thick texture.
Roll the charoset into 1-inch balls. Melt the chocolate in a large heatproof bowl set over a pan of simmering water; remove from the heat. Using two forks, dip the balls into the melted chocolate and place on the prepared baking sheet; refrigerate until the chocolate has set.
Makes 24 truffles.
Preheat the oven to 350˚. Line 2 or 3 baking sheets with parchment paper or aluminum foil.
Beat the egg whites until foamy. Gradually add the sugar and beat until stiff. Gently fold in the chocolate chips and/or cocoa nibs and nuts. Add the salt and vanilla. Drop teaspoonfuls onto the prepared baking sheets. Cap each cookie with a chocolate bud or kiss.
Place the pans in the oven; after about 1 minute turn off the heat. Leave in the oven for several hours or overnight. Carefully peel the cookies off the paper or foil using a spatula.
Makes about 35 cookies.
Line a large baking sheet with parchment paper, aluminum foil or waxed paper.
Melt the chocolate in a large heatproof bowl set over a pan of simmering water; remove from the heat.
In a food processor with the chop blade, combine the almonds, raisins, coffee beans and cayenne. Pulse until coarsely chopped. Stir the cocoa into the melted chocolate. Once the mixture is even and getting stiff, add the chopped nuts and fruits; keep stirring. Taste to check the spice level.
If the mixture is too moist and sticky, add more nuts or matzah meal, or wait until firm enough to handle. (Cooling in the refrigerator will firm the mixture faster.)
Roll the mixture into balls and place on the prepared baking sheet. Cool completely. Remove from the baking sheet and store in a covered container.
Makes approximately 20 chunks.
Cut the fruit into bite-size pieces and place in a large serving bowl, preferably glass. Add the pomegranate syrup to taste.
When ready to serve, sprinkle the cocoa nibs and roasted pistachios over the fruit salad.
Rabbi Deborah R. Prinz is the author of On the Chocolate Trail: A Delicious Adventure Connecting Jews, Religions, History, Travel, Rituals and Recipes to the Magic of Cacao.