This is a dessert that is ridiculously easy but will have everyone asking for the recipe. The deep chocolate flavor enhanced by the salty, toasty matzoh meal makes for a wonderful friendship. Be sure to use a combination of a whisk followed by a spatula to ensure that all the chocolate is incorporated with the hot cream. A good stir every 20-30 seconds might seem excessive, but this is the only way to get a deep and rich mahogany color and create that great toasty flavor. Be sure to serve the truffles with a few spoons of the toasted matzoh (it’s great for dipping after taking that first bite). The hardest part about this recipe is toasting the matzoh in a pan. You’re going to want to walk away from it, but don’t. It knows when you walk away and burns itself on purpose.  

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Chocolate Ganache Truffles Rolled in Toasted Matzoh
Chocolate Ganache Truffles Rolled in Toasted Matzoh
Votes: 1
Rating: 5
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Course Dessert
Ingredients
Course Dessert
Ingredients
Chocolate Ganache Truffles Rolled in Toasted Matzoh
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Place the chopped chocolate into a heat-proof bowl.
  2. Heat the cream in a small saucepan until almost simmering.
  3. Pour the hot cream over the chocolate.
  4. Let it sit for 2-3 minutes and then stir until the mixture is thoroughly smooth and combined.
  5. Let chocolate mixture come to room temperature and then place into the fridge to solidify.
  6. In a pan, melt butter and add the matzoh meal and salt.
  7. Toast the matzoh meal until it’s caramel colored (stir constantly so it doesn’t burn).
  8. Place toasted matzoh into a shallow baking dish and let cool.
  9. Scoop chocolate into the size of a 1-inch ball.
  10. Immediately roll the chocolate ball into the toasted matzoh meal (your hand will have warmed and melted the chocolate so it will stick).
  11. After rolling all of the truffles out, place into the fridge until ready to serve.
  12. Serve with a side of the toasted matzoh for dipping.
Source
John Houser III
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