1.Matzoh Icebox Cake
Total time: 4:30
Make this icebox cake a new Passover tradition.
For the whipped cream
2 c. cold heavy cream
1/4 c. powdered sugar
1 tsp. pure vanilla extract
1/2 tsp. ground cinnamon
For the chocolate ganache
3 c. chocolate chips
1 1/2 c. heavy cream
For the cake assembly
8 large matzoh crackers
Chocolate shavings, for garnish
1.Make whipped cream: In a large bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, combine heavy cream, powdered sugar, vanilla and cinnamon. Beat until soft peaks form.
2.Make ganache: Place chocolate chips in a large bowl. In a small saucepan over medium heat, bring heavy cream to simmer, then immediately pour hot cream over the chocolate chips. Let sit for 10 minutes, then whisk until the mixture is smooth and the chocolate chips have melted.
3.To assemble cake, place a cooling rack inside of a sheet pan and place one matzo cracker on the rack. Spread ganache on top of cracker, then spread whipped cream over the ganache. Top with another matzo cracker and repeat the process until you’ve used up all of your whipped cream.
4.Pour extra ganache over the ice box cake, covering all the sides. Top with chocolate shavings. Transfer cake to a serving plate and refrigerate until the cracker layers have softened to become cake-like, about 4 hours.
2.Chocolate Swirl Fudge Recipe
Total time: 3:20
3 c. mini marshmallows
2 c. sugar
1 c. heavy cream
6 tbsp. butter
pinch of kosher salt
3 c. semisweet chocolate chips
1 1/2 tsp. pure vanilla extract
1/2 c. white chocolate chips, melted
1.Line an 8” pan with parchment paper and coat evenly with cooking spray, then set aside.
2.In a medium saucepan over medium heat, combine marshmallows, sugar, heavy cream, butter, and salt. Cook, stirring often, until butter and marshmallows are almost melted, 5 to 6 minutes. Bring mixture to a boil and cook, stirring occasionally, for 5 minutes. Remove from heat.
3.Add chocolate chips and vanilla and stir until the chocolate has melted, then pour hot fudge into prepared pan. Immediately drizzle white chocolate all over and swirl the mixtures together with a toothpick.
4.Let fudge cool to room temperature, then refrigerate in pan until set, about 3 hours.
5.Slice into squares and serve.
3.Samoa Ice Cream
Total time: 6:15
3 c. heavy cream
1 14 oz can sweetened condensed milk
1 tsp. vanilla extract
2 c. toasted sweetened coconut
1 c. chopped shortbread cookies
1/3 c. caramel, plus more for drizzling
1/3 c. chocolate sauce, plus more for drizzling
1.In a large using a hand mixer, beat cream until stiff peaks form. Fold in sweetened condensed milk and vanilla, then fold in 1 cup toasted coconut, shortbread cookies, caramel, and chocolate sauce until combined.
2.Transfer mixture to a 9-x-5” loaf pan and smooth top.
3.Sprinkle top with remaining 1 cup toasted coconut and drizzle with more caramel and chocolate sauce. Freeze until firm, 6 hours.
4.Let soften 10 minutes before serving.
Total time: 6:15
2 blocks cream cheese, softened
1/2 c. powdered sugar
1/2 c. caramel, plus more for drizzling
2 c. heavy cream
1 tsp. vanilla
pinch of kosher salt
2 c. chopped Twix
1 prepared graham cracker crust
2 tbsp. Melted chocolate, for drizzling
1.In a large bowl using a hand mixer, beat cream cheese, sugar, and caramel until light and fluffy, 2 minutes. Gradually add heavy cream and beat until stiff peaks form, then fold in vanilla, salt, and half the chopped Twix.
2.Pour pie filling into prepared crust and smooth top.
3.Refrigerate until firm, at least 6 hours and up to overnight.
4.Drizzle with caramel and melted chocolate. Sprinkle all over with remaining chopped Twix, and then drizzle with more caramel.