Passover Recipes: Chocolate Matzah Delight
If the Israelites had dessert before they left Egypt, this is it. Go easy on the liqueur.
- 6 matzahs, finely crumbled (¼-inch bits)
- 6 ounces semisweet cooking chocolate
- ¼ cup water
- 3 tablespoons honey
- 3 tablespoons sugar
- 3 tablespoons margarine
- sweetened cocoa powder
- sweetened coconut flakes
- 1 grated lemon rind
- 3 tablespoons liqueur (optional)
- 3 tablespoons coffee (optional)
- Coat 25 small paper baking cups with a pinch of coconut flakes or cocoa powder.
- In a large mixing bowl hand crumble the matzahs.
- In a small saucepan put water, chocolate, honey, sugar, margarine and optional ingredients.
- Place the small saucepan in a larger pan with 2 inches water and heat.
- Stir continually with a wooden spoon until the chocolate mixture is smooth and syrupy. Heat the chocolate without boiling or steaming.
- Pour the hot mixture over the crumbled matzah till it is completely covered.
- Fill the cups with the chocolate-covered matzah and gently press it down.
- Sprinkle with cocoa powder or coconut flakes. Garnish with blueberries, sliced strawberries or almonds.
- Refrigerate for at least two hours before serving.