Charoset Dessert Balls (Truffles)

One of the dishes I eagerly anticipate during Passover is Charoset. I always wonder why I don’t make it all year round. The chocolate coating adds a satisfying crunch and an extra layer of sweetness, elevating the overall flavor of the charoset.

Ingredients Overview

*The full recipe is in the recipe card below!

Dates: Medjool dates because they are larger and juicer. 

Granny Smith apple: For that tart flavor that contrasts the sweet dates and wine. 

Sweet red wine: The wine can help enhance the sweetness of the dates while adding a rich, complex flavor. You can make Charoset without wine; just use grape juice or apple juice. 

Almonds and walnuts: Add a crunchy texture and nutty flavor. 

Cinnamon: Adds warmth and depth of flavor.

Chocolate: Any Kosher for Passover chocolate chips or bark works.

How to Make Charoset Dessert Balls

Step 1: Combine grated apples, dates, almonds, walnuts, and cinnamon in a food processor. Pulse the mixture until the nuts and dates are thoroughly pureed.

Step 2: Add sweet red wine or grape juice, then pulse until well combined to achieve a consistent, sticky texture. Taste and adjust seasoning, adding more cinnamon if desired to enhance the flavor.

Step 3: Scoop small portions of the mixture with damp hands and roll them into bite-sized balls. Refrigerate the date balls to firm up for at least 30 minutes.

Step 4: Melt the chocolate and dip each Charoset ball, ensuring a full coating. Place the balls on a parchment paper-lined tray, transfer to the refrigerator, and let the chocolate coating set for 1-2 hours.

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Charoset Dessert Balls (Truffles)

Author Rachel

Prep Time 8 minutes minutes

Yield 12 unites

Print Pin Recipe

Description

A fabulous Kosher for Passover dessert. Indulgence in every bite!

Kosher, Pareve, or dairy

Equipment

• Food processor
• Grater
• Parchment paper

Ingredients

• 1 Granny Smith apple peeled and grated thinly
• 20 units (200-300g) Medjool dates without the pits
• 1/3 cup (50g) raw almonds unsalted
• 1/3 cup (50g) raw walnuts unsalted
• 1/4 Teaspoon cinnamon
• 1/4 cup (60ml) sweet wine, like Manischewitz or grape juice/apple juice
• optional ground ginger, cloves, and nutmeg to taste

For coating:

• Kosher for Passover dark chocolate
• 1 Teaspoon Neural oil like vegetable or canola

Instructions

• Combine grated apple, dates, almonds, walnuts, and cinnamon in a food processor.
• Pulse the mixture until the nuts and dates are thoroughly pureed.
• Add sweet red wine or grape juice and pulse until well combined, achieving a sticky and uniform consistency.
• Taste and adjust seasoning, enhancing flavor with more cinnamon if desired.

Forming the Balls:

• Scoop small portions of the mixture with damp hands and roll them into bite-sized balls.
• Refrigerate the date balls for at least 30 minutes to firm up.

Chocolate Coating:

• Melt the dark chocolate in a microwave-safe bowl or by using a double boiler until smooth. Add a teaspoon of oil and mix well.
• Dip each date ball into the melted chocolate, ensuring full coating. Allow excess chocolate to drip off.
• Carefully place chocolate-coated date balls on a parchment paper-lined tray.
• Chill to Set: Transfer the tray to the refrigerator and let the chocolate coating set for about 1-2 hours.