Mixed with dark chocolate and coconut, traditional matzo – the unleavened bread eaten at Passover – transforms into an irresistible dessert. These slightly crunchy sweets can be served at any occasion, though, and they can be made with unsalted saltine crackers in place of matzo.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Servings: 18
Whether or not you celebrate Passover, these bite-sized treats are a must-try.
- In a food processor, grind matzo to form a fairly fine mixture. Transfer ground matzo to large bowl. Stir in 2 pinches of salt.
- In small saucepan, heat whipping cream with dark coconut chocolate on medium-low until chocolate is melted and mixture is smooth.
- Pour cream-chocolate mixture over ground matzo and add corn syrup. Stir everything together so that matzo is evenly coated. Let mixture stand at room temperature for 5 minutes.
- Form into 18 matzo balls by pressing spoonfuls of chocolate-matzo mixture together with your hands. Set on a plate.
- Place shredded coconut in a food processor and process so that it’s finer. Pour ground coconut into a shallow bowl.
- Using a double boiler, melt 70% dark chocolate. Working with gloved hands, dunk each matzo ball into melted 70% dark chocolate and rub around between your gloved palms to thinly but evenly coat with dark chocolate, then immediately drop chocolate-coated ball into the bowl with the ground coconut. Toss it around in mixture until completely coated with coconut. Transfer back to plate and continue the same process with the other balls.
- Transfer matzo balls to an airtight container and let stand before serving.
Maître Chocolatier Tip
For a variation, try making this recipe with Lindt Excellence Caramel & Sea Salt Dark Chocolate and coating the balls with crushed nuts.