Jamie Geller’s Fabulous Passover Desserts
Easy to make and classy desserts to grace your table.
7 Layer Matzah Cake
Watch and see how easy it is to make my most-popular, no-bake, 3-ingredient Passover dessert.
Matzo 7 Layer Cake FULL RECIPE: http://bit.ly/2nHfmNB
Posted by Joy of Kosher on Wednesday, March 29, 2017
- 1 ½ pounds bittersweet chocolate, melted
- 1 cup sweet red wine or grape juice
- 7 sheets matzo
- Garnish: fresh berries
Line a sheet pan with parchment paper. Keep chocolate warm by keeping melted chocolate in a bowl over a bowl of warm water.
Place wine in a pan large enough to accommodate a sheet of matzo without breaking it.
Soak one piece of matzo for about 30 seconds. Transfer to lined baking sheet and spread a thin layer of chocolate being sure to cover the edges. Moisten another piece of matzo and this time stack it on top of the matzo with chocolate. Spread more chocolate on the matzo. Repeat until all matzos are moistened and covered in chocolate. Pour remaining chocolate over the top, allowing it to drip down the sides. Spread it with a spatula.
Refrigerate to allow chocolate to set up.
Transfer to serving platter and garnish with fresh berries.
Chocolate Dipped Macaroons
Make these easy, classic, chocolate dipped, coconut macaroons with your kids for a fun and festive pre-holiday baking activity. If you ever wanted to learn the difference between macarons and macaroons watch me face off with Chef Laura Frankel.
For Coconut Macaroons
- 1 cup sugar
- 3 cups unsweetened shredded coconut (also called desiccated coconut)
- 3 egg whites lightly beaten just until foamy
- 1 vanilla bean, split in half lengthwise and seeds scraped out
- ½ teaspoon kosher or sea salt
For Chocolate Dip
- 7 ounces bittersweet chocolate, chopped
1. Preheat oven to 350°F. Line 2 baking sheets with parchment.
2. Add sugar, coconut, egg whites, scraped vanilla bean and salt to a medium bowl and stir together with a spatula to combine.
3. Scoop 2 to 3 teaspoons of batter and form a pyramid with your fingers, or a half moon works fine.
4. Refrigerate macaroons for 15 minutes.
5. Bake at 350°F for 15 to 20 minutes until golden brown. (Macaroons go from pale to burned in seconds, so don’t wander away.)
6. Remove from oven and set macaroons aside to cool for 15 minutes before dipping in chocolate.
1. Melt chocolate in a double boiler, or in microwave with short blasts of 20 seconds, then stirring before more cook time.
2. Dip bottom of each macaroon in melted chocolate and then place back on parchment. Chill to set chocolate. Transfer to a platter to serve.
Chocolate Vanilla Bean Passover Patties
Homemade, melt-in-your mouth chocolate patties are simply to-die-for. Spike the dough with different extracts to vary the flavor profile (mint anyone?!??!)
3 dozen patties
- 2 tablespoons coconut oil, solid
- 2¼ cups powdered sugar, sifted
- 2 tablespoons coconut milk
- 1 vanilla bean, scraped or 1 teaspoon vanilla extract
- 12 ounces bittersweet chocolate
2 teaspoons extra virgin olive oil, such as Colavita
1. Line baking sheet with parchment paper.
2. Using a hand mixer or stand mixer, beat coconut oil, powdered sugar, coconut milk, and vanilla in a mixing bowl until a thick, non-sticky dough is formed.
3. Roll dough into a log, wrap in parchment paper, and freeze for several hours or overnight until firm.
4. Slice quarter-inch thick slices of dough and place on lined sheet.
5. Melt chocolate and add oil (this will keep the candy shiny). Cool chocolate slightly.
6. Scoop dough round on a fork and dip in melted chocolate. Transfer to baking sheet and repeat with remaining rounds. Refrigerate to set up chocolate.
7. Serve candies at room temperature.
2-Ingredient Chocolate Truffles
These truffles are SO easy to make and surprisingly healthy! The best part about these truffles is that you can make them a Chol Hamoed activity one morning, the whole family will have a blast rolling the truffles out and covering their masterpieces with the garnish of their choice. PARENTS: wait until the mixture of melted chocolate and dates has cooled before letting any little hands get into the bowl. Chocolate gets very hot so be sure that it has cooled completely.
- 7 ounces bittersweet chocolate, at least 70% cacao
- 10 pitted dates
- Garnishes: cocoa powder, desiccated coconut, shaved chocolate
1. Melt chocolate in a double boiler.
2. Rehydrate dates in hot water for 15 minutes. Squeeze out excess water, pulse in a food processor until pureed.
3. Stir chocolate and date puree together. Transfer mixture to a shallow dish and chill until mixture can be rolled into a truffle, about 10 to 15 minutes.
4. Scoop a walnut size ball and roll it lightly between your palms. Then roll in cocoa powder, coconut or shaved chocolate.
5. Store truffles, covered, in the refrigerator, for up to 5 days. Remove and warm to room temperature before serving.