Yield: 6 servings
Crumble the matza and soak in the wine. Melt the chocolate with milk, cocoa powder, sugar and coffee over low heat. Remove from heat and add margarine. Stir until melted. Add the matzah to the chocolate mixture. Divide the mixture in two halves. Shape each half into a long roll and wrap tightly in aluminum foil. Refrigerate overnight; remove the aluminum foil and slice. Place in paper petit fours.
NOTE: This is my mother's (Frieda Furer) version of the popular Eastern European Jewish dessert.