This weekend I was headed to a potluck Oscar party at my friends Penny and Bill’s house. Penny is a wonderful cook and Bill might be even more obsessed with Cooks Illustrated than I am. Penny asked me to bring bread but I also wanted to try making something new since I would have a crowd ready to eat it. I was pursuing Chow.com’s Oscar party guide and came across their recipe for Orange Marmalade Truffles and decided to give them a try.
I have also been contemplating Passover foods since my local grocery store has started stocking the wide array of Manischewitz and Kedem kosher for Passover prepared foods. If you thought my views on the kosher food business couldn’t get more vitriolic, you have never talked to me (or Dafna, for that matter) about kosher for Passover food. Gordon probably still has PTSD from the year Dafna and I threw temper tantrums outside his office yelling “we hate Passover” as he calmly tried to review the intricacies of the eating rules and we became more and more grossed out at the foods available. The scariest options tend to be the desserts and sweets with an odd array of candies and baked goods you would never consider edible any other time of year. In reality, I love Passover. Much like my fondness for Thanksgiving, I find holidays that revolve around meals and some table-side ritual, with little other requirements, to be the most fun. And much like the rest of kosher food, kosher for Passover food can still be very tasty if you start with fresh ingredients and make it yourself. As I read the recipe for the truffles I realized with minor adjustments you could make these for Passover as an alternative to the horrifying cakes and cookies made from matzo meal. I, on the other hand, enjoyed them with a little side of George Clooney in a tux.
Chocolate Orange Truffles
adapted from chow.com
As many orange liquors are made from grain alcohol, to adjust these for passover, simply use Sabra orange liquor, which is always kosher for passover. I used 70% dark chocolate, but upped the cream to 2/3 cup.
- 1 pound bittersweet chocolate, finely chopped
- 1/2 cup heavy cream
- 1/4 cup orange marmalade
- 4 tablespoons orange liqueur
- 1 1/2 teaspoons orange zest, from 1 medium orange
- 1/4 cup unsweetened cocoa powder for dusting
- Place a medium saucepan filled with about 1 inch of water over medium-low heat until just simmering. Place chocolate in a medium glass or metal bowl and set the bowl over (but not touching) the simmering water. Add cream and stir until chocolate is smooth and melted, about 8 minutes.
- Remove chocolate mixture from heat, add marmalade, liqueur, and zest, and stir until combined. Pour into an 8-by-8-inch dish. Refrigerate until firm, about 2 to 2 1/2 hours.
- Once set, let the chocolate sit at room temp for 10-15 minutes and then scoop the chocolate into teaspoon-size balls (a melon baller works great for this). Roll between the palms of your hands to create smooth round truffles.
- Place cocoa powder in a shallow bowl and roll truffles in the powder to coat, shaking off excess. Store and serve at room temperature.