Chocolate and Almond Matzoh with Cannoli Filling
Prep time: 
Total time: 
Serves: 10-12
  • Chocolate and Almond Covered Matzoh
  • 6 large matzoh squares
  • 1 cup mini chocolate chips, melted over double boiler or in 30 second intervals in the microwave
  • ¾ cup roasted, salted almonds, chopped
  • Cannoli Filling
  • 4 oz whole milk ricotta, wrapped in cheesecloth or set over a very fine mesh sieve and drained overnight
  • 4 oz mascarpone cream
  • 2 tbsp confectioners sugar
  • ½ tsp orange zest
  • ½ tsp amaretto or almond extract
  • pinch cinnamon
  • pinch kosher salt
  • ½ cup mini chocolate chips plus extra for garnish
  1. Matzoh
  2. Lay matzoh squares on parchment-lined baking sheets, divide melted chocolate evenly and use a flexible rubber spatula to spread it on top of the matzoh to cover. Spinkle almonds on top and refrigerate for 20 minuted to harden the chocolate. Crack into bite-sized pieces.
  3. Cannoli Filling
  4. Using the whisk attachment on a stand mixer or a hand mixer, whip all ingredients except the mini chocolate chips together until smooth and creamy. Fold in chocolate chips at the end. Serve in a bowl, garnish with additional chocolate chips and chocolate almond matzoh for dipping.
Recipe by Jackie Ourman at