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.