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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