In a medium saucepan, combine the chopped truffles and 1¼ cups heavy whipping cream. Stir chocolate and cream over medium heat until combined, about 3-4 minutes. Remove from heat and allow to cool to room temperature. Reserve about 1 cup of the chocolate mixture for the frosting.

Brew the coffee to your preference. A darker brew will result in a stronger coffee flavor. Set 1 cup aside to cool.

Next, in a large glass bowl add the remaining whipping cream. Using a handheld mixer, beat the cream until heavy peaks form. Add in the chocolate mixture and gently fold until well incorporated.

Pour the cooled coffee into a 9x13 inch sheet pan. Take a sheet of matzo and gently dip into the coffee. Take the coffee-soaked matzo and place it on another 9x13 inch sheet pan lined with parchment paper. Top the matzo with about ¼ cup of the chocolate mixture. Repeat the process four more times. End the layering with matzo and top with the reserved chocolate mixture.

Cover the sheet pan with plastic wrap and refrigerate overnight. Slice and serve the next day.