Yemenite Charosetcharoset Truffles Recipes

GHIRARDELLI SINFUL CHOCOLATE TRUFFLES

Steps:

• In a small saucepan, bring the cream to a simmer. Remove from the heat and stir in the chocolate and butter. In a medium sized skillet, bring 1/2 inch of water to a slow simmer. Set the saucepan in the skillet over low heat. Stir mixture just until chocolate has completely melted. Remove from heat. Pour the chocolate mixture into a shallow bowl. Cool, cover and refrigerate until firm, at least 2 hours.
• Pour the cocoa into a pie plate. Line an airtight container with waxed paper. Dip a melon baller or small spoon into a glass of warm water and quickly scrape across the surface of the chilled truffle mixture to form a rough 1-inch ball. Drop the ball into the cocoa. Repeat with the remaining truffle mixture. Gently shake the pie plate to coat truffles evenly. Transfer truffles to the prepared container, separating layers with additional waxed paper. Cover tightly and refrigerate up to 2 weeks, or freeze up to 3 months.

AMARO TRUFFLES

Steps:

• Place the finely chopped chocolate in a medium bowl. Add the heavy cream, amaro and salt to a small saucepan. Place over medium heat and warm until small bubbles appear around the outside. Pour the hot cream mixture over the chocolate and allow to sit for 2
• minutes. Using a rubber spatula, mix until completely melted and smooth. Refrigerate for 1 hour.
• Line a rimmed baking sheet with parchment. Place the cocoa powder in a shallow bowl.
• Using a 1 tablespoon-size scoop, scoop balls of the chocolate mixture into the palm of the hand and roll into a smooth ball. Roll in the cocoa powder and place on the prepared baking sheet.
• Continue with the remaining truffle mixture.

YEMENITE CHAROSET

Steps:

• Process almonds and apricots coarsely in food processor.
• Transfer to small bowl. Process figs to fine consistancy.
• Stir into almond apricot mixture.
• Add coriander, rind, honey and enough white wine to bind ingredients.
• Refrigerate for 1 hour.
• Roll into balls, 1 inch in diameter, roll in the sesame seeds and place each in miniature paper cups, or shape into a pyramid and press sesame seeds into sides. Makes about 24 balls.

TUSCAN TRUFFLES

Steps:

• Combine the first 11 ingredients until well blended. Shape into 36 balls; roll in pine nuts. Refrigerate, covered, until serving.

HAROSETH TRUFFLES

Steps:

• In a small bowl, combine the pomegranate juice and cinnamon.
• Combine the dates, apricots, cherries, almonds, and pistachios in the bowl of a food processor fitted with the blade attachment. Pulse together until mixture is coarsely combined. Add the cinnamon-juice mixture and process until the mixture forms a smooth, sticky paste. Add more juice, a teaspoon at a time, if the paste does not stick together.
• Spread the coconut flakes on a large plate or jelly roll pan. Roll the dough, 1 heaping tablespoon at a time into a ball; roll in the coconut to coat evenly. Store in an airtight container at room temperature.

YEMENI HAROSET

Steps:

• Combine 1/4 cup orange juice with white wine in a bowl.
• Place apricots on a flat work surface. Snip into small bits with scissors. Add to the juice-wine mixture; let soak until softened.
• Place almonds in a skillet over medium heat. Cook, stirring frequently, until golden brown, about 6 minutes. Let cool, about 10 minutes.
• Toss apples with the remaining 1/4 cup orange juice in a bowl. Add the toasted almonds, apricots, brown sugar, cinnamon, and nutmeg. Mix well. Cover with plastic wrap; refrigerate 8 hours to overnight.

YEMENITE CHAROSET

Steps:

• Mix together.
• Chill.
• Serve.

YEMENITE HAROSETH

Steps:

• In food processor, grind the figs and dates to a sticky paste.
• Place in bowl and mix in the rest of the ingredients. Cover and store refrigerated for up to 2 weeks. Serve at room temperature.

CREME DE MENTHE TRUFFLES

Steps:

• Combine pecans, butter and creme de menthe. Gradually beat in confectioners' sugar. Refrigerate, covered, until easy to handle, about 1 hour. , With hands lightly dusted with confectioners' sugar, shape mixture into 1-in. balls. Place on waxed paper-lined baking sheets. Chill until firm, about 30 minutes. , In a microwave-safe bowl, melt chocolate chips and shortening; stir until smooth. Dip balls in chocolate mixture; let excess drip off. Return to waxed paper; refrigerate until set. Store leftovers in an airtight container in the refrigerator.

YEMENITE CHAROSET/CHAROSET TRUFFLES

Steps:

• n the bowl of a food processor fitted with the knife blade, blend the dates, figs, ginger, coriander, chili pepper, matzah meal and wine. Mix in sesame seeds and transfer to a glass bowl. Roll into one-inch balls or serve in a bowl. Makes about 1 1/2 cups or 12 balls. Dessert Variation: Dip charoset balls into melted chocolate and place on wax paper-lined baking sheet and refrigerate.