Iraqi Charoset Dessert Truffles
Ingredients
- 1 cup chopped walnut pieces
- 13 oz package pressed baking dates or 10 oz pitted medjool dates
- 8 oz dark (semisweet or bittersweet) chocolate, chopped
- 1 Tbsp olive oil
Instructions
- Preheat the oven to 350 degrees. Spread walnuts on a baking sheet and toast in the oven for 5 minutes. Shake the baking sheet, then toast for 5 to 7 minutes longer, until walnuts turn darker in color and are fragrant. Let cool completely.
- Place the walnuts in the bowl of the food processor and pulse until they are finely chopped; reserve some of the more powdery nuts for decoration (a few tablespoons).
- Meanwhile, if the pressed dates seem dry, you can soften the opened plastic package of the dates for 15 seconds or so in the microwave.
- If you’re using whole dates, soak them in ½ cup hot water in a bowl. Let stand for 15 minutes then transfer to a food processor and run to create a smooth paste.
- Line a rimmed baking sheet with parchment paper.
- Put softened dates in a large bowl. Add the chopped walnuts to the softened dates; use your hands to press the mixture together until the nuts are evenly incorporated. Pinch off pieces and roll them into 1-inch balls, placing them on the baking sheet.
- Melt chocolate and oil in a microwave-safe bowl in 30-second segments. Stir the chocolate with oil until it is smooth. Let cool for about 1 minute.
- Use a fork or skewer to dip each ball in the melted chocolate until completely coated. Return them to the baking sheet as you work; sprinkle the reserved chopped walnuts on top. Put the haroset truffles in the fridge for about 20 minutes to help the chocolate set.
Notes
Keep charoset truffles in a sealed container in the fridge up to 10 days. Remove from fridge 15 minutes before serving.