You can prepare a larger icebox cake using large round shmurah matzos or machine matzah. You’ll need additional mousse, depending on the number of layers and the size of the matzah.

21 ounces bittersweet chocolate, chopped
1 package small tea matzos
8 ounces sweet red wine or grape juice
½ cup nondairy whipped topping

  1. Melt chocolate. Let cool until chocolate has a spreadable consistency.
  2. Meanwhile, in the bowl of an electric mixer, beat whipped topping until stiff. Fold into chocolate.
  3. Brush matzahs with wine. Layer matzah with mousse, repeating 6 times for each mini cake. Let chill in refrigerator at least 8 hours but ideally overnight. Garnish with whipped cream and chocolate shavings.

Yield: 5 mini cakes

To create the chocolate shards to use as a garnish, simply drizzle a parchment-lined baking sheet with melted chocolate. Let it set in the freezer and break it into shards.

Since these must be made a day ahead, they’re the perfect dessert to keep ready in the refrigerator.

For more great recipes, check out this weeks issue of Whisk by Ami