Chocolate Matzo Mousse Cake

Chocolate Matzo Mousse Cake

As a kid I wondered, why isn’t there a really delicious chocolate cake for Passover? My mom came up with this recipe for Kosher Passover (Pesadicka) Chocolate Matzo Mousse Cake. It was a winner, and is the star dessert of our Passover meal. Sometimes we wonder why we only make it at Passover.

Soaking the matzo in Manischewitz wine gives it a texture like tiramisu. My mom (of blessed memory) made this recipe with my kids for years. We all fight over the privilege of licking the spatula for the final bits of chocolate!

Serves 8-10


  • 3 cups chilled heavy cream
  • 5 large egg yolks
  • 4 tbsp sugar
  • 1½ tsp vanilla
  • 12 oz high quality bittersweet chocolate, chopped plus extra for shaving on top
  • 3 cups sweet red Kosher wine, such as Manischewitz
  • pinch of salt
  • 8-10 squares of matzo


  1. Spray an 8”x8” baking pan with non-stick spray then layer in 2 sheets of parchment paper cut to fit in the pan with enough paper hanging over all 4 sides so you can easily lift the mousse cake out once it has set.
  1. Heat 1 cup cream in a 1-quart heavy saucepan until hot. Whisk together yolks, sugar and a pinch of salt in a metal bowl until combined well, then add hot cream to egg yolk mixture in a slow stream, whisking constantly so eggs don’t curdle.
  2. Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until the custard thickens. Pour custard through a fine strainer into a bowl and stir in vanilla.
  3. Melt chocolate in a double boiler or a metal bowl set over a pan of simmering water (or in a glass bowl in a microwave at 50 percent power 3 to 5 minutes), stirring frequently.
  4. Whisk custard into chocolate until smooth, then cool in refrigerator for at least 30 minutes, covered with plastic wrap.
  5. Beat remaining 2 cups of heavy cream in a bowl with a hand mixer or stand mixer until it just holds stiff peaks. Whisk one fourth of whipped cream into chocolate custard to lighten, then fold in the rest gently but thoroughly.
  1. Use a combination of whole matzo pieces and smaller broken pieces so you can form 5 layers in your 8x8 pan.
  2. Pour Manischewitz in a separate 9x13 glass baking dish until there’s about ½” of wine in the dish.
  3. Soak just enough matzo for your first layer for about 2 minutes or until the wine soaks into the matzo. Create your first layer in the bottom of the pan.
  4. Add in a thin layer of chocolate mousse over the matzo layer and spread evenly with an offset spatula or the bottom of a spoon. Complete the same process for your next 4 layers.
  5. Shave chocolate over the top of the cake and refrigerate for a minimum of 4 hours.
  6. To serve, lift the cake out of the pan and cut into squares.


To vary the flavor, you can replace the vanilla with 2½ tsp instant espresso powder (dissolve it in the hot cream), 3½ tbsp Grand Marnier or 2½ tbsp Cognac (either one whisked into strained custard).



Virtual Private Servers

Andy Goldfarb s mother, Myra Yellin Outwater, created this dessert when her son was young and asked, Why isn t there a really delicious chocolate cake for Passover?

Ruth - Dobres

What would be replacement to the heavy cream to make it Pareve?


I remember doing this 50yrs ago but the chocolate I used was made from scratch

Carol Freedman

can you make a freeze this cake? For how long?


Carol Freedman

just want to know if this cake can be made ahead and put in freezer for a week before the Holiday.

Aimee Mizrahi

Can we use a pareve whipping cream instead of heavy cream?

Elana Gomberg

Can this Matzah Mousse cake be made ahead to freeze or made several days ahead to keep in refrigerator? Please let me know ASAP. Thanks so much

Rolinda Schonwald

Maybe coconut cream can be used? Just make sure to chill and separate the cream from the more watery part before whipping the cream!


There is pareve whipping cream available. It can be found in the freezer section in the KP freezer.

Addie Corn

Can anyone recommend something to soak the matzo other than wine? Not a fan of wine. How about coffee?


That is my plan! When I read the recipe, I immediately thought I would swap the wine out and use coffee.


I use orange juice in place of wine, love orange and chocolate other.

Diana Ripple

Use instant cocoa mis with water or milk and soak the matzah in that. Can add some orange extract to give it a kick!

Rita Weinberg

Does this freeze well? My family loves it but I have a time crunch this week and would like to make it ahead and freeze it.

Jennifer Griffith

For the cream in the recipe, maybe almond milk could be substituted.

Gitta Zarum

This sounds absolutely delicious, but I do make a simpler less rich version by using a filling made with margarine, cocoa and icing sugar [plus, optional, either a little coffee essence or orange juice and grated rind]. I agree it’s not on the same scale, but it is also good.


Sorry, but it is not worth the effort, do it without the matzoh


Sorry, but it is not worth the effort, the chocolate was very good but not need the matzoh

Breaking Matzo

Almond milk doesn’t contain enough fat that is needed for the texture in the chocolate matzo mousse cake.

Breaking Matzo

The Chocolate Matzo Mousse Cake doesn’t freeze well. Best if served fresh!

Cathy Godwin

How about coconut cream? We are nondairy.
Just discovered your website. Love it!


My Mom and Aunt would make this every year using a form of butter cream., with the last layer is decorated with chopped walnuts. I have continued to make this for over 60 years.

Susan Magy

Waiting on your answer. I can’t serve this after a Seder 🙁

Susan Magy

Actually Cool Whip IS dairy. Unless you find the kind made with coconut milk.

Anthony Butler

I’m just curious. Though this looks quite delicious, how is it kosher for Passover if it contains milk which would be consumed in the same meal as lamb… which is meat?


Many people asked about a pareve version. I plan to use homemade avocado mousse (recipes available online). Much healthier too.

Lynne Young

Would grape juice work if you don’t drink alcohol?

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