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 (Truffles)
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)
Description
Equipment
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:
- 7 oz (200g) Kosher for Passover dark chocolate
- 1 Teaspoon neural oil like vegetable oil
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 Charoset 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 Charoset 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.
