Knaidlach Chocolate Sauce


1 1/2 cup milk

1 tablespoon oil

1/14 cup matzah meal

3 large eggs

1 teaspoon sugar

3/4 teaspoon salt

1/4 teaspoon baking powder

1/4 cup chopped roasted nuts


Bring the milk to a boil in a large mixing bowl and add the matzah meal, baking powder, sugar and salt, then add oil while mixing until you get a smooth texture.

Cover with plastic wrap and let cool.

Add the eggs and mix well, if too thin add matzah meal.

Boil water in a large pot, wet hands and form balls of 3 1/2 inch diameter in size, then cook in the boiling water for about 5 minutes.

Cook 7 to 10 balls at a time depending on the size of the pot.

Cool the balls.

Separately prepare a mix of kosher Belgium waffles for Passover that you can buy in a supermarket.

Heat oil in a large pot on low heat, salt the matzah ball mixture and deep fry like tempura vegetables.

Arrange the balls on a deep serving dish and pour the hot chocolate sauce over them.

Sprinkle with chopped roasted pistachios and top with whipped cream.