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Matzo Praline Crumbs:
Assembly:
Note: The truffles will be very soft, so serve them in miniature paper candy or chocolate cups (available at candy-making supply stores or gourmet kitchen supplies).
Make Matzo Praline Crumbs:
Line the bottom of the pan evenly with matzo boards, cutting them to fit.
Combine the butter or margarine and brown sugar in a 3-quart heavy-bottomed saucepan. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Continue cooking 3 more minutes, stirring constantly. Remove from the heat and pour over the matzo.
Place the baking sheet in the oven and bake 15-20 minutes, checking every few minutes to make sure the mixture is not burning (if it seems to be browning too quickly, remove it from the oven, reduce the heat to 325°F, and replace).
Remove the pan from the oven and stack the matzo boards on a plate.
Place them in the freezer to chill, 1 hour. When very chilled, break up the matzo boards and grind them to a medium coarse meal in a food processor. Set aside.
Assembly:
Using a melon-baller, miniature ice-cream scoop or a teaspoon, dig out about a teaspoon of truffle mixture and roll it into a ball about 3/4" around. Toss or coat in Matzo Praline Crumbs. Repeat until all of the chocolate mixture is used up.
Place the truffles in candy cups and store them in a covered container in the refrigerator or freezer until ready to serve. The truffles must stay cold.
Variations: Truffles can be tossed in cocoa powder instead of Matzo Praline Crumbs. (Or do some in each, for eye appeal.)
For Double Dipped Truffles, coat the truffles once in Matzo Praline Crumbs. Chill well. Dip each truffle into room temperature melted semisweet chocolate. Leave as is or recoat in matzo praline crumbs.
Posted by Nancy Berry
Nutritional Info Per Serving: N/A
2 unsalted matzo boards or sheets
1/4 cup unsalted butter or unsalted Passover margarine
1/2 cup brown sugar, packed
3/4 cup brewed coffee
2 cups semisweet chocolate, coarsely chopped
Heat the oven to 350°F. Line a baking sheet completely with foil. Cover the bottom of the pan with parchment paper on top of the foil. This is very important as the mixture becomes sticky during baking.
Heat the coffee to a gentle boil in a medium saucepan. Stir in the chocolate. Reduce the heat and whisk on low until the chocolate is thick and smooth, about 5 minutes. Pour the chocolate into a heat-proof bowl and cool about 20 minutes. Cover lightly and freeze or refrigerate several hours or over night.