This is a dessert that is ridiculously easy but will haveeveryone asking for the recipe. The deep chocolate flavor enhanced by the salty,toasty matzoh meal makes for a wonderful friendship. Be sure to use acombination of a whisk followed by a spatula to ensure that all the chocolateis incorporated with the hot cream. A good stir every 20-30 seconds might seemexcessive, but this is the only way to get a deep and rich mahogany color andcreate that great toasty flavor. Be sure to serve the truffles with a fewspoons of the toasted matzoh (it’s great for dipping after taking that firstbite). 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 walkaway and burns itself on purpose.
Chocolate Ganache Truffles Rolled in Toasted Matzoh
Ingredients
- 1 lb. 70% cacao finely chopped
- 12 oz. heavy cream
- 2 cups matzoh meal
- 1 tbs. kosher salt
- 2 tbs. butter
Instructions
- Place the chopped chocolate into a heat-proof bowl.
- Heat the cream in a small saucepan until almost simmering.
- Pour the hot cream over the chocolate.
- Let it sit for 2-3 minutes and then stir until the mixture is thoroughly smooth and combined.
- Let chocolate mixture come to room temperature and then place into the fridge to solidify.
- In a pan, melt butter and add the matzoh meal and salt.
- Toast the matzoh meal until it’s caramel colored (stir constantly so it doesn’t burn).
- Place toasted matzoh into a shallow baking dish and let cool.
- Scoop chocolate into the size of a 1-inch ball.
- Immediately roll the chocolate ball into the toasted matzoh meal (your hand will have warmed and melted the chocolate so it will stick).
- After rolling all of the truffles out, place into the fridge until ready to serve.
- Serve with a side of the toasted matzoh for dipping.
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