When I was a little girl, chocolate-covered matzo was a prized dessert. With 5 siblings and a dad who all love chocolate, it was tough to get a piece! As a mom, instead of purchasing store-bought for my family I make my own and jazz it up with some fun kosher-for-Passover flavors.
Chocolate Covered Matzo With Almonds and Sea Salt
Makes about 16 pieces
4 sheet egg matzo
3.5 ounces 60-70% dark chocolate
1/8 teaspoon chili powder
¼ teaspoon sea salt
3 tablespoons unsalted almonds, finely chopped (about 1.5 ounces)
Break egg matzo into bite sized pieces, about 8 pieces per matzo. Line a baking sheet with wax paper.
Heat dark chocolate in the top of a double broiler over simmering water, stirring occasionally. Add chili powder and stir to incorporate. Remove from stove. Dip half of each matzo piece in chocolate and place on lined baking sheet. Sprinkle both sides of matzo pieces with sea salt and almonds.
Place in refrigerator for at least 1 hour to set. Store in an airtight container for up to 5 days.
Nutrition Information (per 2 pieces):
Total Fat: 8 grams
Saturated Fat: 3 grams
Protein: 3 grams
Total Carbohydrates: 13 grams
Sugar: 5 grams
Fiber: 2 grams
Cholesterol: 7 milligrams
Sodium: 38 milligrams
Toby Amidor, MS, RD, CDN, is a registered dietitian and consultant who specializes in food safety and culinary nutrition. See Toby’s full bio »