Passover Recipes: Chocolate Matzah Delight

If the Israelites had dessert before they left Egypt, this is it. Go easy on the liqueur.

  • 6 matzahs, finely crumbled (¼-inch bits)
  • 6 ounces semisweet cooking chocolate
  • ¼ cup water
  • 3 tablespoons honey
  • 3 tablespoons sugar
  • 3 tablespoons margarine
  • sweetened cocoa powder
  • sweetened coconut flakes
  • 1 grated lemon rind
  • 3 tablespoons liqueur (optional)
  • 3 tablespoons coffee (optional)
  1. Coat 25 small paper baking cups with a pinch of coconut flakes or cocoa powder.
  2. In a large mixing bowl hand crumble the matzahs.
  3. In a small saucepan put water, chocolate, honey, sugar, margarine and optional ingredients.
  4. Place the small saucepan in a larger pan with 2 inches water and heat.
  5. Stir continually with a wooden spoon until the chocolate mixture is smooth and syrupy. Heat the chocolate without boiling or steaming.
  6. Pour the hot mixture over the crumbled matzah till it is completely covered.
  7. Fill the cups with the chocolate-covered matzah and gently press it down.
  8. Sprinkle with cocoa powder or coconut flakes. Garnish with blueberries, sliced strawberries or almonds.
  9. Refrigerate for at least two hours before serving.