In the weeks leading up to Passover, we're partnering with Jennifer Stempel of TheCubanReuben.com for a series of special matzah-centric recipes that highlight our collaboration with Yehuda Matzos. In the past few weeks we’ve tackled lunch, a side dish, and a delicious vegetarian main course. Today we present dessert!
I’ve seen a lot of Passover desserts in my day. Unfortunately, many of them just don’t take the unleavened cake – they’re dry, flat, and dull. Several years ago, while teaching a Jewish holiday cooking series at my synagogue, my friend Hayley showed me a recipe that quickly become a staple in my kitchen: Matzah Toffee Crunch. At the time, I felt like I had been living under a rock, since everyone I knew had a version of the treat. Of course, their versions went by all sorts of funny names, ("matzah crack," "Passover brittle," the "anti-diet plan," etc…), and they all consisted of a similar recipe involving sheets of matzah, caramel, and chocolate.
For this week's recipe you'll need some already-made Matzah Toffee Crunch on hand. If you haven't tried this perfect for Passover confection yet, you'll want to. Here are some recipes to get you started:
The Basic Matzah Toffee Crunch (and my personal favorite) via Epicurious
A version of the above with sea-salt and pistachios via HuffingtonPost
TIP: Yehuda Matzos also makes a Gluten-free matzah that works with this recipe!
Although it’s hard to improve on this Passover fan favorite, I knew there was a way to really push it. As a bonafide chocoholic, the first thing that came to mind, of course, was more chocolate. Thus, the Matzah Toffee Truffle was created. In the (albeit rare) event that you find yourself with extra matzah toffee crunch lying around, use it to make these rich, indulgent chocolate truffles. The truffles are fun to make and are the perfect way to end Passover on a high note.
Matzah Toffee Truffles
- 16 ounces kosher for Passover semi-sweet chocolate
- 1 cup heavy cream
- ½ cup leftover Matzah Toffee, chopped
- ½ cup cocoa powder
- Coarsely chop the semi-sweet chocolate, and place in a medium bowl.
- Pour heavy cream into a saucepan, and place over medium heat on the stove. Just as the cream begins to boil along the edges, remove from heat, and pour over chocolate. Let sit for 1 minute, and then gently stir the chocolate until all the cream has been incorporated.
- Cover the cream and chocolate mixture with plastic wrap, and refrigerate for two hours or until firm.
- While the cream firms, set out your chopped matzah toffee and cocoa powder. Each should be in its own separate bowl. You’ll also want to line a cookie sheet with parchment paper for the next step.
- Once the chocolate mixture has cooled and firmed, remove it from the refrigerator. Use an ice cream scoop or spoon to scoop out one tablespoon of the mixture. Use your hands to form little balls and then place these on your cookie sheet.
- Once all the balls are formed, roll them in either the toffee or the cocoa (or both, if you’re feeling mighty).
- Refrigerate the truffles until you’re ready to serve them. The truffles can stored in an airtight container in the refrigerator for up to one week.
April 8, 2016