Difference between revisions of "Israeli Chocolate Matzo Roll"
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* 1 tbsp [[heavy cream]] or [[honey]] | * 1 tbsp [[heavy cream]] or [[honey]] | ||
| − | == | + | == Procedures == |
# In a medium bowl, break matzo into pieces, sprinkle with wine, mix well. | # In a medium bowl, break matzo into pieces, sprinkle with wine, mix well. | ||
# Melt [[chocolate]], [[granulated sugar|sugar]] and [[coffee]] in top of a double boiler. | # Melt [[chocolate]], [[granulated sugar|sugar]] and [[coffee]] in top of a double boiler. | ||
Latest revision as of 17:03, 16 July 2012
Description
Serves 8 or more.
Ingredients
- 5 matzo (or 4 cups matzo farfel)
- ½ cup sweet red wine and ¼ cup water
- 5 oz semi-sweet chocolate
- ¼ cup sugar
- 2 tbsp strong black coffee
- 1 cup butter
- ½ cup coarsely chopped walnuts
Glaze
- 2 oz semi-sweet chocolate
- 2 tbsp butter
- 1 tbsp heavy cream or honey
Procedures
- In a medium bowl, break matzo into pieces, sprinkle with wine, mix well.
- Melt chocolate, sugar and coffee in top of a double boiler.
- Remove from heat and mix well.
- Beat butter until fluffy and add melted chocolate gradually.
- Beat well.
- With a wooden spoon, stir in crumbled matzo and chopped nuts.
- Pour mixture lengthwise, on a piece of waxed paper 12 inches long.
- Fold paper around mixture and shape like a big salami.
- Secure edges of paper.
- Refrigerate 4 to 6 hours.
Glaze
- Melt chocolate, butter and heavy cream or honey in top of double boiler and mix until smooth.
- When roll is hard enough to cut, peel off paper and put roll on serving plate.
- Pour glaze on top of roll and chill again until ready to slice and serve.
