The ultimate Passover dessert. Dark Chocolate and Sea Salt Matzah Truffles with Manischewitz Glaze. Let that sink in for a moment.
This is the second installment in my series for The Jewish Week now called The Remix, in which we seek to gently rework the more challenging dishes in the Jewish culinary canon. With a little bit of love, we’re convinced we can make any dish delicious, even ones seem bizarre to the modern palate.
Matzah, of course, is a cracker, but a strange one. When I ask my friends who aren’t Jewish if they like matzah, the answer is a resounding yes. My Jewish friends are more mixed.
Responses from an informal Facebook poll ranged from “I love it! I eat it all year long!” to “Yes, with butter, egg salad, charoset, lox or honey” to, ahem, “My digestive system hates it. I prefer to be regular.” All righty, then! More than one respondent summed it up this way: Matzah is crumbly, hard to digest, bland, bitter and messy. This makes me sad.
Lots of us love matzah brei (matzah fried with egg), chocolate-covered matzah and, of course, matzah balls, which open up a whole other chance to debate: Are swimmers really better than sinkers? Should one seltzer water for lightness? (I say nay.) Should one put in tons of vegetables or leave the broth plain? As a people, we may never reach one conclusion.
But we do know that chocolate improves everything, even matzah balls. Of course, the only thing these truffles have in common with traditional savory matzah balls is the shape, and the matzah. They’ve also got rich, dark chocolate along with the crunch of matzah; a touch of sea salt and a sweet glaze made with Manischewitz wine. 
Dark Chocolate and Sea Salt Matzah Truffles with Manischewitz Glaze
Ingredients
- 1/3 cup heavy whipping cream
- 5 ounces about ¾ cup dark chocolate, roughly chopped
- ¼ cup butter at room temperature
- 1 piece matzah roughly chopped into small pieces
- 1 ½ cups kosher for Passover powdered sugar
- 3 tbs. Manischewitz wine or to taste
- Sea salt
Instructions
- Put heavy whipping cream in a small saucepan over low heat. Bring to a simmer and add chocolate.
- Remove the saucepan from the heat and mix with a whisk until chocolate is incorporated.
- Then whisk in butter until melted. Mix in matzah pieces and chill for 1 hour or until mixture is hard. Can make up to one day in advance.
- While chocolate is hardening, make glaze by mixing powdered sugar and Manischewitz. The glaze should be loose enough to drizzle but thick enough to coat the back of a spoon.
- Use a teaspoon or melon baller to create round truffles. Sprinkle with sea salt and drizzle with glaze! Let glaze harden and serve. Can be made one day in advance and stored in the refrigerator, or up to a week if you wait to drizzle the glaze no more than a day before serving.
This recipe originally appeared on The Jewish Week!
15 Comments
OMG, matza truffles? You have seriously blown my mind!
Try chilling the mixture before scooping!
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Delicious, but I am having a hard time forming the truffles into balls. If I use spoons, i get an oval. If I use a melon baller, I have a hard time getting the mixture out of the melon baller. If I use my hands, I have melted chocolate all over my hands.
Any suggestions?
Thanks, Judy! They are a little tricky. Did you try a teaspoon? It’s more rounded than a standard spoon.
Sounds dee-lush! I need to bring a dzert for dinner, first night. THIS is so different and sounds great! Can’t wait to try it!!!
This looks delish. Any suggestions for making it pareve or will that not work?
You can use dairy free creamer and margarine!
Can I use grape juice instead of Manischewitz in the glaze?
Sure!