Place the chopped chocolate into a heat-proof bowl.

Heat the cream in a small saucepan until almost simmering.

Pour the hot cream over the chocolate.

Let it sit for 2-3 minutes and then stir until the mixture is thoroughly smooth and combined.

Let chocolate mixture come to room temperature and then place into the fridge to solidify.

In a pan, melt butter and add the matzoh meal and salt.

Toast the matzoh meal until it’s caramel colored (stir constantly so it doesn’t burn).

Place toasted matzoh into a shallow baking dish and let cool.

Scoop chocolate into the size of a 1-inch ball.

Immediately roll the chocolate ball into the toasted matzoh meal (your hand will have warmed and melted the chocolate so it will stick).

After rolling all of the truffles out, place into the fridge until ready to serve.

Serve with a side of the toasted matzoh for dipping.