Here’s a few great recipes to liven up your Passover options! Different recipes comply with different Passover food guidelines so read carefully and be sure to check with your host if bringing a dessert to someone’s home. Enjoy and Chag Sameach!
Chocolate Avocado Truffles
Prep time: 10 mins
Inactive time: up to 30 mins
Serves: 12 regular truffles or 24 mini truffles
A quick and easy truffle, calling for heart-healthy avocado instead of extra dairy!
• 12 oz. kosher for passover chocolate (can use regular dark or semi sweet chocolate)
• 2/3 cup mashed avocado (about 1 small avocado)
• 1 teaspoon vanilla extract
• pinch of salt
• 4 tablespoons cocoa powder, toasted coconut or crushes nuts, for rolling (optional)
1. Combine the chocolate, vanilla extract and pinch of salt over a double boiler, and melt until completely smooth. (you can just use an oven safe bowl over my small saucepan for this or you can melt the chocolate in the microwave in short increments)
2. Mash the avocado with a fork until no lumps are visible (or puree in a mini Cuisinart), then stir it into the melted chocolate mixture until smooth and thickened.
3. Place in the fridge to set for 20 minutes, or until slightly firm to the touch.
4. Once the mixture has been chilled and is slightly firm, use a tablespoon to scoop the chocolate into 12 balls (24 balls if making mini truffles). Place them on a pan lined with parchment paper, and roll the balls between the palms of your hand to create a smooth surface. (Be warned: this can get messy!)
5. Place the 4 tablespoons of cocoa powder (or other toppings) in small bowl, and roll each truffle into the cocoa to coat. Serve at room temperature, but store in the fridge for a lasting shelf life.
Chocolate-Covered Caramelized Matzoh Crunch
Makes approximately 30 pieces of candy
This recipe is adapted by David Lebovitz from Marcy Goldman of Betterbaking.com, whose latest book A Passion For Baking. It’s super-simple and requires no fancy thermometer, equipment, or ingredients. If you can’t get matzoh, use plain crackers such as saltines instead and omit the additional salt in the recipe.
· 4 to 6 sheets unsalted matzohs
· 1 cup (230g) unsalted butter, cut into chunks
· 1 cup (215g) firmly-packed light brown sugar
· big pinch of sea salt
· 1/2 teaspoon vanilla extract (omit if wanting to be strictly kosher for Passover)
· 1 cup (160g) semisweet chocolate chips (or chopped bittersweet or semisweet chocolate)
· 1 cup (80g) toasted sliced almonds (optional)
Other topping options: caramelized ginger, candied orange peel, other nuts, dried fruit etc.
1. Line a rimmed baking sheet (approximately 11 x 17″, 28 x 42cm) completely with foil, making sure the foil goes up and over the edges. Cover the foil with a sheet of parchment paper.
Preheat the oven to 375F (190C).
2. Line the bottom of the sheet with matzoh, breaking extra pieces as necessary to fill in any spaces.
3. In a 3-4 quart (3-4l) heavy duty saucepan, melt the butter and brown sugar together, and cook over medium heat, stirring, until the butter is melted and the mixture is beginning to boil. Boil for 3 minutes, stirring constantly. Remove from heat, add the salt and vanilla, and pour over matzoh, spreading with a heatproof spatula.
4. Put the pan in the oven and reduce the heat to 350F (175C) degrees. Bake for 15 minutes. As it bakes, it will bubble up but make sure it’s not burning every once in a while. If it is in spots, remove from oven and reduce the heat to 325F (160C), then replace the pan.
5. Remove from oven and immediately cover with chocolate chips. Let stand 5 minutes, then spread with an offset spatula.
6. If you wish, sprinkle with toasted almonds (or another favorite nut, toasted and coarsely-chopped), a sprinkle of flaky sea salt, or roasted cocoa nibs.
Let cool completely, the break into pieces and store in an airtight container until ready to serve. It should keep well for about one week.
Note: If making for Passover, omit the vanilla extract or find a kosher brand.
Prep time: 10 mins
Bake time: 20 mins
Refrigerate: up to 2 hours until set
yields: 12 individual cheesecakes
These versatile cheesecakes can be made with or without a crust. The toppings/decorating options are endless!
2 packages 8 oz Philadelphia cream cheese, softened
½ cup white sugar
½ tsp vanilla
Berries, chocolate sauce, caramel sauce, fruit compote etc. optional toppings
12 Blond or regular Oreos for crust (optional- make them crustless for Passover)
1. Heat oven to 350 degrees
2. Beat cream cheese, sugar and vanilla together in large bowl with electric mixer until blended.
3. Add eggs in one at a time and mix until smooth.
4. Place liners into muffin tin. If using crust, place one Oreo in the bottom of each liner.
5. Pour the cream cheese mixture into each liner about 2/3 full.
6. Bake for 20 minutes until centers are just set.
7. Remove from oven. Let stand few minutes. Remove liners from pan and place in refrigerator. Cool for up to two hours or until set. Decorate and serve.
Chocolate Mousse Torte
You can line the empty well of the torte with a raspberry jam, fill it with mousse and then decorate with raspberries – or skip the jam and just decorate with berries! This is so much better with butter!!!
This can be frozen. You can make them in advance and leave them in the pan to freeze them. You can also cut any that is left into serving size pieces and freeze them.
10 oz semi sweet chocolate
1 tsp instant coffee (I omit this)
1 1/4 cups unsalted butter (may use margarine)
1 1/4 cups sugar
10 eggs separated
butter a 9 inch spring form pan
melt chocolate with coffee (can do this in the microwave) stir until smooth
let cool a bit
cream butter and sugar until fluffy – add melted chocolate
add egg yolks one at a time – beat on low 15 minutes
beat egg whites – fold into chocolate mixture
pour 3/4 into spring form pan (can do a bit less) refrigerate the rest
bake 50 min at 350 – preheat oven (test starting at 42 min) this will come to the top of the
pan and may look cracked
cool completely – this will sink in the middle
fill with the remaining mousse
cover and chill
½ cup honey
1 cup sliced almonds
2 cups matzo farfel
½ cup raisins
¼ cup brown sugar
Heat oven to 250 degrees. Line 13 x 9 pan with foil and spray lightly with cooking spray. Spread farfel evenly in pan. Drizzle honey over it and mix well. Spread out in thin layer across the pan. Bake for 45 mins to an hour stirring every 15 minutes until toasted (it will seem wet). Sprinkle brown sugar evenly then add the raisins and nuts. Turn out onto another pan lined with foil (otherwise the mixture hardens and is tough to remove). Cool. Store in air tight container. Use whatever dried fruit and nuts you enjoy in place of almonds and raisins.
Coconut Poached Pears
List of Ingredients
• 2 cups coconut milk
• 1/3 cup sugar
• 1 cinnamon stick
• 4 small soft pears, peeled and halved
1. Place the coconut milk, sugar and cinnamon in a saucepan over medium-low heat. Do not let the coconut milk boil, as it will separate.
2. Add the pears and cook for 15 minutes.
To serve, place the pears in bowls and serve warm with the coconut broth.