These elegant Apricot & Nut Dark Chocolate Truffles are the easiest no-bake dessert. They are filled with Turkish apricots, pistachios, almonds, citrus, date honey, rum and a touch of ginger.
It’s almost Passover….kind of….a few weeks…but whose counting.
Everyone I know is in a frenzy, thinking about entrees and appetizers for their Seder table. But I’m not.
I’m thinking about dessert and those in between hours when you just need a little nosh.
People remember the brisket, chicken soup, singing, the arguing (it’s a Jewish dinner party after all) and the wine. They remember who found the afikomen, who fell asleep first at the table, and whose face turned red from eating the most horseradish. But what they really remember is that Passover dessert that tastes like they want to eat it all year round.
And that, my friends, are my Apricot & Nut Dark Chocolate Truffles.
Now, before you stop reading because I said truffle, they look elegant, and therefore difficult….you are most mistaken. These truffles are close to effortless. All the ingredients for the filling are prepped in the food processor. The only part that I would say takes more than a few moments (10 at most) is rolling them in chocolate. And well, that just becomes a finger-lickin’ good time that will be done faster than dayenu.
Fall In Love With Apricot & Nut Dark Chocolate Truffles!
These truffles make an elegant dessert to serve at your own Seder or are an impressive hostess gift to bring if you are invited out. This dessert is the perfect ending note to a heavy meal. These truffles are fruity and shockingly light! The Turkish apricots are key for these truffles because they lend a deep, almost smoky note to the filling. The pinch of ground ginger adds warmth, the clementine zest adds a bit of brightness, and the rum….well….it’s been a long Seder.
Do not skimp on the toppings! Adding minced pistachios and almonds on top beautify these dainty truffles. For a final flourish, sprinkle Fleur De Sel or Maldon Salt on top. The salt will both bring out and marry the flavors in these truffles. DO NOT leave this ingredient out.
Go Simple:
My Apricot & Nut Dark Chocolate Truffles are the perfect Passover dessert because they use simple ingredients. No potato starch, imitation flavors, or specialty products. Just clean, beautiful ingredients.
Try My Other Passover Desserts!
Stock the cookie jar with my Passover Almond Chocolate Chip Cookies! They are easy, delicious, and use heathier ingredients like olive oil, almond flour, have less sugar and are soooo good crumbled over yogurt. I make at least 3 batches of these during Passover because they are the perfect pick-me-up.
Want an easy fruit dessert or warm breakfast? Try my Pear Raspberry Almond Crumble! This recipe is easily adaptable to whatever fruit you have on hand and makes a wonderful dessert or breakfast. You can swap apples and cranberries, even a mix of strawberries and blueberries!
Apricot & Nut Dark Chocolate Truffles
Ingredients
- ½ cup salted pistachios shelled
- ½ cup almond
- 1½ cups Turkish apricots small chop
- 2 tablespoon rum
- 1 zested clementine
- ½ teaspoon ground ginger
- 1 tablespoon silan syrup (date syrup) see note
- 1 cup (6 oz.) good quality dark chocolate
- fleur de sel or Maldon salt to sprinkle
- 4-5 almonds and pistachios finely minced
Instructions
- In a small frying pan over medium to low heat, lightly toast the pistachios and almonds. Watch them carefully! They are ready when you smell a light, nutty aroma.
- Place the toasted nuts in the bowl of a food processor and process until finely ground.
- Add the Turkish apricots, rum, clementine zest, ground ginger, and silan syrup to the bowl of the food processor and process until you have a smooth paste.
- Prepare a small cookie sheet with parchment paper.
- Scoop out a walnut sized amount of paste (or larger, depending on the size you want your truffle) and firmly roll it between your palms to achieve a smooth ball. Place on the parchment lined cookie sheet at repeat.
- Place the tray of truffles in the refrigerator for 20 minutes.
- Place a small pot on the stove with 3 inches of water and bring to a very low simmer. Find a metal or glass bowl that can fit over the top of the pot, allowing it to slightly nest. This will create a double boiler. (The water in the pot should not make contact with the bowl).Place the dark chocolate in the bowl and gently stir until the chocolate has melted.
- Using a fork, gently toss the truffle ball around in the melted chocolate until fully coated. Gently lift the truffle up with fork, allowing a few moments for the excess chocolate to drip off, then gently place the truffle back on the parchment paper. Sprinkle the top of the truffle with the fleur de sel and a combination of finely chopped pistachios and almond.
- Repeat this process until all truffles are coated. Allow the truffles to fully harden. Once hardened, they may be stored in a glass container with a tight fitting lid at room temperature or in the refrigerator.
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