Serves 10 to 12
4 squares plain matzoh
Water for moistening matzoh
1/4 cup sugar
3 tablespoons strong coffee
4 ounces semi-sweet chocolate
1 tablespoon brandy, optional
1 cup margarine at room temperature
3/4 cup chopped walnuts
2 ounces semi-sweet chocolate
3 tablespoons water
1 pint strawberries, washed but not hulled
1. In a large bowl, soak matzoh in water briefly. Drain water and crumble matzoh. Melt chocolate in the top of a double boiler with coffee and sugar. Add brandy, if using. Cool.
2. In a large mixing bowl, beat margarine until fluffy. Add chocolate mixture, beating well. Stir in matzoh and nuts. Place a piece of wax paper about two feet long on your work surface. Use a long spoon to shape a mass about 10 inches long and 2 inches in diameter. Wrap the wax paper around it and shape it into a cylinder. Tuck the ends under, place it on a plate, and refrigerate at least 3 hours until firm.
3. After it's chilled for at least 3 hours, melt the glaze ingredients together. Unwrap the roll, pour the glaze over it, and chill again. To serve, arrange on platter surrounded by berries. Slice with a serrated knife.
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