NO BAKE CHOCOLATE MATZO ROLL

[Guest guest]

" From The Jewish Vegetarian Year Cookbook " by Roberta Kalechofsky

 

4 squares plain matzo

Water for moistening matzo

¼ cup sugar

3 Tbsp strong coffee

4 oz semi-sweet chocolate

1 Tbsp brandy (optional, but nice)

1-cup margarine at room temperature

¾ cup chopped walnuts

 

Glaze:

2 oz semi-sweet chocolate

3 TBSP water

 

Garnish:

1 pint strawberries, washed but not hulled

 

In a large bowl, soak matzo in water briefly.

Drain water and crumble Matzo

 

Melt chocolate with coffee and sugar in the top of a double boiler or

in a small bowl in the microwave. Add brandy if using. Cool.

 

In a large mixing bowl, beat margarine until fluffy. Add chocolate

mixture, beating well.

Stir in matzo and nuts.

 

Place a piece of wax paper about 2 feet long on a work surface.

Use a large spoon to shape a mass about 10 " long and 2 " in diameter.

Wrap the wax paper around it and shape into a cylinder.

Tuck the ends under, place on a plate, and refrigerate at least 3

hours until firm.

 

Melt glaze ingredients. Unwrap the roll, spoon glaze over it evenly,

And chill again. To serve arrange on a platter surrounded by berries

or serve slices on individual plates with a berry or two on the side.

Slice with serrated knife.

Serves 10-12.

(This is very rich, so the servings are small)