RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Candy: Praline-Covered Truffles - pareve
Baker Boulanger - http://www.betterbaking.com/baker2/seder98pra.html ©1998 Marcy Goldman ---------- Passover Praline-covered Truffles These taste nutty - but are not. Perhaps the most elegant Passover item you may ever make. Praline coating: 4-6 unsalted matzoh boards or sheets 1 cup unsalted butter or unsalted Passover margarine 1 1/4 cups brown sugar - packed firmly Truffles: 1 1/2 cups water (cola or brewed coffee) 2 cups semi-sweet chocolate - coarsely chopped Preheat oven to 350 F. Line a cookie sheet completely with foil. Cover bottom of pan with baking parchment - on top of foil. This is very important as mixture becomes sticky during baking. Line bottom of pan evenly with matzoh boards, cutting extra pieces of matzoh, as required, to fit any spaces on the cookie sheet as evenly as possible. Combine margarine or butter and brown sugar in a 3 quart, heavy-bottomed, saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue cooking 3 more minutes, stirring constantly. Remove from heat and pour over matzoh. Place in oven and bake 15-20 minutes, checking every few minutes to make sure mixture is not burning. If it seems to be browning too quickly, remove from oven, lower heat to 325 F. and replace. Remove from oven and stack matzoh boards on a plate and place in fridge or freezer to chill very well. When very chilled, break up matzoh boards and grind to a medium coarse meal in a food processor. Set aside. Truffles: In a medium sized saucepan, heat the cola or coffee to a gentle boil. Stir in semi-sweet (chopped) chocolate. Reduce heat and whisk well to melt chocolate into a thick, smooth consistency. Pour into a heat-proof bowl and cool about 20 minutes. Cover lightly and freeze or refrigerate several hours or overnight. To make truffles, use a melon-baller, miniature ice-cream scoop or a teaspoon. Dig out balls (about a tablespoon of truffle mixture) and round into a ball about 3/4 of inch thick. Toss or coat in matzoh praline crumbs. Repeat until all of chocolate mixture is used up. Place truffles in a candy cup and store in a covered container in the fridge or freezer until ready to serve. Truffles can be tossed in cocoa powder instead of matzoh praline crumbs. (Or do some in each). Double-dipping variation: Coat truffles once in matzoh praline crumbs. Chill well. Dip each truffle into room temperature, melted, semi-sweet chocolate. Leave as is or re-coat in matzoh praline crumbs. About 30 truffles
