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Parve
Easy
6 Servings
Allergens 
No Allergens specified
1 Hour, 10 Minutes
Diets
Yield: 10 to 15 truffles
1/4 cup nondairy whipped topping
1 cup (120 grams) roughly chopped bittersweet chocolate
1 to 1 and 1/2 sheets Manischewitz Matzo, finely crushed (to resemble breadcrumbs)
1/2 cup margarine
1 and 1/2 cups Gefen Confectioners’ Sugar
4 tablespoons Jeunesse Cabernet Sauvignon or other red wine
sea salt
crushed matzo
In a small saucepan, bring whipped topping to a simmer. Add chocolate.
Remove from heat and whisk until chocolate is melted.
Whisk in matzo and margarine, mixing until smooth.
Refrigerate one hour, or until firm.
While the truffle mixture is in the fridge, whisk confectioners’ sugar with wine, adding one tablespoon wine at a time, to achieve a glaze consistency.
Form truffle mixture into balls and drizzle with glaze.
Sprinkle with sea salt and crushed matzo.
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