Toss the potato starch and matzah meal — for dessert, try chocolate.
Chocolate Haroset Truffles
Makes 24 truffles
1/4 cup pistachios
1/4 cup pecans
1/8 cup almonds
1/8 cup pine nuts
1/2 tart apple
1/4 navel orange, with rind
a few drops of sweet white wine
a few drops of honey
pinch of fresh or ground ginger pinch of ground cinnamon
3 lbs. dark or bittersweet chocolate, broken into pieces
Line a large baking sheet with parchment or waxed paper. Grind the nuts, apples and orange separately in a food processor. The nuts should be as close to a powder as possible without becoming “butter.” Combine the nuts, apple, orange, wine, honey, ginger and cinnamon in a bowl, mixing well. The haroset filling should have a smooth, thick texture. (If you are using leftover made Ashkenazi style, you may want to drain the excess wine/grape juice. )
Roll the haroset into 1-inch balls. Melt the chocolate in a large heatproof bowl set over a pan of simmering water; remove from the heat. Using two forks, dip the balls into the melted chocolate and place on the prepared baking sheet; refrigerate until the chocolate has set.
Chocolate Matzah Brickle
2 lbs. dark chocolate, chips or broken into pieces
1/4 cup vegetable oil
1/2 to 1 tsp. vanilla or almond extract
1 box matzah sheets, broken into quarters
1 cup nuts, chopped
1 cup dried fruits, chopped
Line a large baking sheet with parchment paper or waxed paper. Melt the chocolate in a large heatproof bowl set over a pan of simmering water. Once melted, thin the chocolate with the vegetable oil; stir in the vanilla or almond extract. Coat the matzah, nuts and dried fruits with the chocolate and spread onto the prepared baking sheet. Place the sheet in the refrigerator for at least a half-hour to cool. Once cool and hardened, remove from the pan and break into bite-size bits. Store in a closed container.