Chocolate haroset truffles

Time 1 hour
Yields Servings: About 2 1/2 dozen truffles
Chocolate haroset truffles

Combine the chocolate, oil and wine in a metal bowl. Set the bowl over a pan of nearly simmering water and heat, stirring occasionally, until the chocolate is melted, 5 to 6 minutes. Remove the bowl and continue stirring until the chocolate is smooth. Set the chocolate aside for 5 minutes to cool.


While the chocolate is cooling, spread the coconut, chopped walnuts and cocoa each in a thin layer on separate plates.


Add the haroset to the chocolate by heaping spoonfuls, stirring quickly and thoroughly after each addition. The mixture will be a bit thin and watery at first; set it aside until it absorbs the excess liquid and is firm enough to shape into balls.


To form a truffle, roll about 2 teaspoons-worth of the chocolate mixture into a ball about three-fourths inch in diameter. Coat the truffle by rolling it over the coconut, walnuts or cocoa, pressing the truffle into the topping firmly so it adheres. Set the truffle on a plate or tray and continue until all the truffles are formed. If the chocolate mixture starts to stiffen, set the bowl above the warm water to keep the mixture soft and make shaping the balls easier. If the chocolate mixture gets too soft, remove the bowl from above the water.


If the finished truffles become soft, they can be refrigerated until firm. Serve at room temperature.

Refrigerate the truffles in one layer in shallow airtight containers if you’re making them ahead, and bring them to room temperature for serving.

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