Chocolate Hamentashen Filling

From: Anemone

On Mar 29, 2008

YUM YUM. We were trying Hamentashen for the first time, and since our family isn't keen on dried fruit fillings, I was looking forward to trying this. WONDERFUL. I think a filling like this is kind to first timers, since even with our inexperience, we didn't have any spilling over. I didn't have any semi or unsweetened chocolate, so used a butter/cocoa substitution, but didn't add to the sugar. I also used cold coffee that hadn't been finished off that morning instead of instant coffee. Skipped the nuts this time, but will definately try next time. The leftover filling was great as a cookie by itself. I may whip up a batch of this just for that!

From: brokenburner

On Mar 20, 2008

This tasted very strongly of coffee, not really chocolate... which is fine, I guess, if you like coffee. Maybe it was because I tried to put too much of the filling into each one, but mine did sort of "ooze" ... they tasted fine, though. I still think it's easier to use ovenproof fruit spreads! It was interesting, at least. Thanks for posting.

From: Chef #790904

On Mar 16, 2008

This filling was very bitter. It was very easy to prepare and baked well in the hamentashen, but next time I'll omit the coffee and add sugar.

From: Mirj

On Nov 12, 2007

Yes, yes, I know, we're just a few weeks away from Chanuka and nowhere near Purim, but I decided to try this filling out on some yeast pastry, and I'm glad I did. I used a simple sweet dough. I coarsely ground the pecans, and instead of walnuts I just doubled up on the pecans. I rolled these up and cut them into spirals. Delicious! I can't wait to try these come Purim time!