Passover Dessert: Chocolate-Matzo Layer Cake

Instructions

1
In a medium saucepan, combine the chopped truffles and 1¼ cups heavy whipping cream. Stir chocolate and cream over medium heat until combined, about 3-4 minutes. Remove from heat and allow to cool to room temperature. Reserve about 1 cup of the chocolate mixture for the frosting.
2
Brew the coffee to your preference. A darker brew will result in a stronger coffee flavor. Set 1 cup aside to cool.
3
Next, in a large glass bowl add the remaining whipping cream. Using a handheld mixer, beat the cream until heavy peaks form. Add in the chocolate mixture and gently fold until well incorporated.
4
Pour the cooled coffee into a 9x13 inch sheet pan. Take a sheet of matzo and gently dip into the coffee. Take the coffee-soaked matzo and place it on another 9x13 inch sheet pan lined with parchment paper. Top the matzo with about ¼ cup of the chocolate mixture. Repeat the process four more times. End the layering with matzo and top with the reserved chocolate mixture.
5
Cover the sheet pan with plastic wrap and refrigerate overnight. Slice and serve the next day.