Knaidlach Chocolate Sauce
Published January 1, 2016
Ingredients:
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
Directions:
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.