{"id":6532,"date":"2015-02-11T12:00:47","date_gmt":"2015-02-11T12:00:47","guid":{"rendered":"http:\/\/jewishaction.com\/?p=6532"},"modified":"2020-07-27T08:16:55","modified_gmt":"2020-07-27T08:16:55","slug":"chocolate-heaven-for-purim","status":"publish","type":"post","link":"https:\/\/jewishaction.com\/food\/recipes\/chocolate-heaven-for-purim\/","title":{"rendered":"Chocolate Heaven for Purim"},"content":{"rendered":"

By Eileen Goltz<\/em><\/p>\n

As my kids get older, their interest in what to wear for Purim has taken a decidedly odd turn.\u00a0 Long gone are the cute little Haman and Achashverosh outfits that I would piece together the night before the Megillah reading.\u00a0 They’ve given way to “concept statements” like going as the gallows with the hangman, or as Mordechai and his horse.\u00a0 I am no longer welcome in the planning sessions and have been relegated to the role of chief supply officer.\u00a0 I get to see the final results about 30 seconds before we head out the door for shul.<\/p>\n

So rather than pout about being left out of the costume loop, I’ve decided to turn my frustrated creative urge to whipping up the most luscious shalach manot treats I can.<\/p>\n

This wonderful tradition has really changed since Mordechai and Esther mandated exchanging food and gifts to celebrate the holiday.\u00a0 What started out as a simple gift of a few hamantashen has grown into elaborate shrink-wrapped concoctions.\u00a0 Sure, I’ll throw in a few pieces of fruit and the obligatory hamantashen, but this year chocolate is going to be the star.\u00a0 The best part of this resolution is that I get to taste test every recipe. So, this year, you’ll know it’s me at the Megillah reading if you spy someone with curious chocolate smudges around the mouth, trailed by two strangely costumed creatures.<\/p>\n

Chocolate Truffle Cookies
\n<\/strong>Yields about 4 dozen<\/em><\/p>\n

4 squares (1 oz. each) unsweetened chocolate<\/em>
\n2 cups (12 oz.) semisweet chocolate chips, divided<\/em>
\n1\/3 c. butter or margarine<\/em>
\n1 c. sugar<\/em>
\n3 eggs<\/em>
\n1 1\/2 t. vanilla extract<\/em>
\n1\/2 c. all-purpose flour<\/em>
\n2 T. baking cocoa<\/em>
\n1\/4 t. baking powder<\/em>
\n1\/4 t. salt<\/em>
\nConfectioners’ sugar<\/em><\/p>\n

In a microwave or double boiler, melt unsweetened chocolate, 1 cup of chocolate chips and butter; cool for 10 minutes.<\/p>\n

In a mixing bowl, beat sugar and eggs for 2 minutes.\u00a0 Beat in vanilla and the chocolate mixture.<\/p>\n

Combine flour, cocoa, baking powder and salt; beat into chocolate mixture.<\/p>\n

Stir in remaining chocolate chips.\u00a0 Cover and chill for at least 3 hours.<\/p>\n

Remove about 1 cup of dough.\u00a0 With lightly floured hands, roll into 1-in. balls.\u00a0 Place on ungreased baking sheets.\u00a0 Bake at 350 for 10-12 minutes or until lightly puffed and set.\u00a0 Cool in pan 3-4 minutes before removing to a wire rack to cool completely.\u00a0 Repeat with remaining dough.\u00a0 Dust with confectioners’ sugar.<\/p>\n

White Chocolate Fudge
\n<\/strong>4 c. sugar<\/em>
\n1 1\/3 c. buttermilk<\/em>
\n2 T. light corn syrup<\/em>
\n1\/8 t. salt<\/em>
\n1\/4 c. butter<\/em>
\n2 oz. white chocolate, chopped<\/em>
\n1\/2 t. vanilla extract<\/em>
\nGreen and red food coloring, divided<\/em>
\n1\/4 t. almond extract<\/em>
\n3\/4 c. shelled chopped natural pistachios<\/em>
\n1 t. grated orange zest<\/em>
\n1 c. red candied cherries, halved<\/em><\/p>\n

Butter 8″ square baking pan.\u00a0 In pot, over high heat, combine sugar, buttermilk, corn syrup and salt.\u00a0 Bring to boil.\u00a0 Cook, without stirring, until mixture registers 240F on a candy thermometer, about 12-15 minutes.<\/p>\n

Remove from heat; add butter, chocolate and vanilla without stirring.\u00a0 Cool to 120F, about 10-15 minutes.<\/p>\n

Stir mixture; divide evenly between two bowls.\u00a0 Tint one green with food coloring; stir in almond extract.\u00a0 With spoon, beat until creamy, 2-3 minutes.\u00a0 Stir in nuts; spread in pan.\u00a0 Tint remaining mixture red; stir in zest.<\/p>\n

Beat until creamy; stir in cherries.\u00a0 Spread over green mixture.<\/p>\n

Cover surface directly with plastic; let stand at room temperature until firm, at least 2 hours or overnight.<\/p>\n

\"chocolate<\/a><\/p>\n

Chocolate-Covered Cherries
\n<\/strong>Yields about 3 dozen
\n<\/strong><\/em><\/p>\n

2 1\/2 c. confectioners’ sugar<\/em>
\n 1\/4 c. butter or margarine, softened<\/em>
\n 1 T. milk<\/em>
\n 1\/2 t. almond extract<\/em>
\n 2 jars (8 oz. each) maraschino cherries with stems, well drained*<\/em>
\n 2 c. semisweet chocolate chips<\/em>
\n 2 T. shortening<\/em><\/p>\n

In mixing bowl, combine sugar, butter, milk, and extract; mix well.<\/p>\n

Knead into large ball.\u00a0 Roll into 1-inch balls and flatten each into a 2-inch circle.\u00a0 Wrap around cherries and lightly roll in hands.\u00a0 Place with stem up on waxed paper-lined baking sheet.\u00a0 Cover loosely and refrigerate 4 hours or overnight.\u00a0 Melt the chocolate chips and shortening in a double boiler or microwave-safe bowl.\u00a0 Holding onto stem, dip cherries into chocolate; set on waxed paper to harden.<\/p>\n

Store in a covered container.\u00a0 Refrigerate 1-2 weeks before serving.\u00a0 The longer they sit, the juicier the center will be.<\/p>\n

*The cheaper brands of cherries tend to make a very dry cherry, so you may not want to drain them much.\u00a0 If you end up with a dry filling, store them on the counter for a week, which seems to help a bit.<\/p>\n

Brownie Muffins<\/strong>
\nYields 18 muffins<\/em><\/p>\n

1\/2 c. soft butter<\/em>
\n1 square bittersweet chocolate, melted<\/em>
\n1\/2 c. sugar<\/em>
\n2 eggs<\/em>
\n2 t. baking powder<\/em>
\n2 c. flour<\/em>
\n1\/4 c. cocoa<\/em>
\n1\/2 c. milk<\/em>
\n1 t. vanilla<\/em>
\n1\/2 c. chocolate chips<\/em>
\n1\/2 c. chopped walnuts<\/em><\/p>\n

Preheat oven to 400.\u00a0 Combine butter and chocolate.\u00a0 Beat in sugar until well-combined.\u00a0 (These muffins contradict the rule that you are not supposed to overbeat muffins!)\u00a0 Add eggs, one at a time, beating after each addition.<\/p>\n

Mix flour, cocoa, and baking powder together, then add to butter and egg mixture, alternating with the milk and beating after each addition.\u00a0 (If using a hand-held electric beater, you may find that eventually, you have to switch to using a spoon.)<\/p>\n

Mix in vanilla.\u00a0 Fold in chocolate chips and walnuts.\u00a0 Line the cups of a muffin tin with paper cupcake liners, and fill the cups 3\/4 full.\u00a0 Bake 25-35 minutes.<\/p>\n

Congo Bars<\/strong>
\n2 c. sifted flour<\/em>
\n 2 t. baking powder<\/em>
\n 1\/2 t. salt<\/em>
\n 2\/3 c. shortening<\/em>
\n 1 package (1 lb.) brown sugar<\/em>
\n 3 eggs<\/em>
\n 1 package chocolate chips<\/em>
\n 1 c. chopped nuts<\/em>
\n 1 t. vanilla<\/em><\/p>\n

In a small pan, melt shortening and then stir in brown sugar.\u00a0 Set aside to cool.\u00a0 Beat in eggs and then add dry ingredients.\u00a0 Add chocolate chips, nuts and vanilla.\u00a0 Pour into 10×15 inch pan.\u00a0 Bake in 350 oven for 30 minutes.\u00a0 Cool and cut into squares.<\/p>\n

Eileen Goltz is a freelance kosher food writer who was born and raised in the Chicago area. She graduated from Indiana University and the Cordon Bleu Cooking School in Paris.\u00a0 She is the author of the<\/em> Perfectly Pareve Cookbook (Feldheim) and is a contributing writer for the<\/em> Chicken Soup for the Soul Book Group, Chicago Sun Times, Detroit Free Press and<\/em> Woman\u2019s World Magazine.<\/p>\n","protected":false},"excerpt":{"rendered":"

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