I had a huge problem on Saturday.
There was almost an entire pint of organic heavy whipping cream in my fridge and it was about to expire.
But I prevailed. I went through cookbooks and blogs searching for the perfect recipe to experiment with. Whipped cream, ganache, caramel… for some reason I just wasn’t moved.
But then I saw some truffles and realized a few things:
1) Truffles might be one of the easiest desserts to make
2) Truffles are fun to make
3) Truffles are kosher for Passover!!!!!
Chocolate, cream and butter. No flour, no baking powder, nothing like that. I actually see truffles as an un-Passover Passover dessert.
I’ve experimented in the past with ingredients like potato flour and matzo meal, but those desserts often have an “off” flavor. The problem with trying to replicate a normal dessert and make it work for the holiday is that it will never come close. Desserts that are kosher to begin with, those are the ones to go with. Flourless chocolate cake- yes. Kosher-for-Passover chocolate chip cookies- not so much.
Granted, some of the toppings I used aren’t actually acceptable for those who follow Passover strictly (for example, peanuts aren’t kosher for Passover), but they can easily be modified to be so.
Start by putting your heavy whipping cream in a small saucepan over low-medium heat
Bring the cream to a light boil and add chocolate
Remove saucepan from heat and whisk in chocolate until completely melted
When well-combined, whisk in butter until smooth
Then, chill mixture in refrigerator for two hours or until it is firm
Use a small teaspoon or small ice cream scoop to form small ball-shaped truffles approximately the size of thumb-tip
Dip each truffle into topping of choice
Store finished truffles in refrigerator for up to a week
Yield: Makes ~20 truffles
- 1/3 cup heavy whipping cream
- 5 ounces chopped chocolate, any type*
- 2 ounces unsalted butter, softened at room temperature*
- 1/2 cup topping of choice
- Start by putting your heavy whipping cream in a small saucepan over low-medium heat
- Bring the cream to a light boil and add chocolate
- Remove saucepan from heat and whisk in chocolate until completely melted
- When well-combined, whisk in butter until smooth
- Then, chill mixture in refrigerator for two hours or until it is firm
- Once firm, use a small teaspoon or small ice cream scoop to form small ball-shaped truffles (approximately the size of thumb-tip)
- Dip each truffle into topping of choice
- Store finished truffles in refrigerator for up to a week
*When using white chocolate, do not add butter
My flavor/topping combinations were dark chocolate + chopped peanuts, milk chocolate + unsweetened cocoa powder, and white chocolate + non pereils
What would you use to coat your truffles?