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.
Check out the full recipe on The Jewish Week!