Passover Chocolate Matzah Roll Recipes

PASSOVER MATZO ROLLS RECIPE - (3.9/5)

Steps:

• (1) Combine matzo meal with salt and sugar. (2) In a medium saucepan, bring oil and water to a boil. (3) Remove the saucepan from the heat and add the matzo meal, mixing well. (4) Beat in the eggs thoroughly, one at a time. Let the mixture stand for about 15 minutes (can be refri- gerated). (5) Measure out with large-size scoop, then shape it into rolls or balls and place on a Silpat. (6) Bake in a preheated 350 deg. F degree oven for 45-50 minutes or until golden brown.

PASSOVER ROLLS I

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a cookie sheet.
• In a large mixing bowl, combine matzo meal, salt, and sugar. Mix well.
• Bring water and oil to a boil. Pour the boiling water over the matzo meal mixture, and stir until blended. Beat one egg at a time into the mixture. Let stand 15 minutes.
• Shape the dough into rolls with oiled hands. Arrange rolls on the prepared cookie sheet.
• Bake at 375 degrees F (190 degrees C) for 50 minutes.

PASSOVER CHOCOLATE ROLL

Steps:

• Preheat oven to 350 degrees. Oil an 11 by 16 jelly roll pan. Line with waxed paper and oil the paper.
• Beat egg yolks until light and fluffy and gradually add sugar. Continue beating until mixture is thick and pale in color.
• Melt chocolate with coffee in saucepan over low heat and cool. Add to egg mixture. Beat egg whites into stiff peaks. Fold into mixture.
• Spread batter evenly on baking sheet and bake for 15 to 20 mintues, until toothpick comes out dry. Leave out of oven for 10 minutes, then turn onto waxed paper (overlap 2 sheets if necessary to obtain 18 inch width). Let cool.
• Remove waxed paper. If edges of cake are very dry, cut off edges with sharp knife. Dust top of cake with cocoa.
• To make Filling: Beat cream with vanilla and sugar until peaks are slightly more than soft. Set aside 1/4 of whipped cream, and spread remainder on cake leaving about 1 inch of narrow side uncovered. Starting from opposite narrow side, roll up like jelly roll.
• Frost top with remaining whipped cream. If desired, decorate with chocolate curls. Refrigerate or freeze.

PASSOVER CHOCOLATE MATZAH CANDY

Steps:

• Grease both sides of aluminum foil and set in the bottom of a cookie sheet.
• Arrange the matzah on top of the foil breaking them, if necessary, to fit the pan completely.
• Melt the butter and add the sugar and cook for 3 minutes.
• Pour mixture over the matzah and spread evenly to cover them all.
• Put into a 350 degree oven for 5 minutes.
• Remove from oven and sprinkle the chocolate chips over the top.
• It will take approximately 3-5 minutes for the chocolate to melt.
• When melted spread over the top of the matzah.
• If desired, sprinkle with chopped nuts.
• Refrigerate till firm.
• Break into pieces.

PASSOVER CHOCOLATE MATZAH ROLL

Steps:

• Cut a 12-inch long piece of waxed paper and set aside.
• Place crushed matzo sheets in a bowl. Sprinkle with red wine and water; mix well.
• Melt chocolate chips and sugar in a pot over low heat, stirring occasionally, about 5 minutes. Thin with a spoonful of water if it becomes too thick. Remove from heat.
• Beat butter in a separate bowl with an electric mixer until fluffy. Gradually beat chocolate mixture into butter until well blended.
• Stir matzo mixture into chocolate-butter mixture with a wooden spoon.
• Pour mixture lengthwise on prepared waxed paper.
• Fold waxed paper around mixture to shape into a log. Fold paper at ends to enclose the roll.
• Freeze the roll until solid, at least 2 hours. Cut into slices.