- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Login/Register
Parve
Easy
14 Servings
Allergens 
30 Minutes
Diets
This chocolate espresso filling is very different from traditional hamantaschen fillings — which, when I was a child were always disappointing because you would think that the dark filling peeping out of the top is chocolate, but it was actually ground poppy seeds or dates! I use chocolate espresso, which I call “chocolate for adults,” because it’s not that sweet and is suited for a more sophisticated, adult palate.
Makes 14-16 hamantaschen
1 and 1/2 cups (250 grams) chopped dark chocolate with a minimum of 60% cocoa solids, such as Elite
1 shot of espresso or 1 teaspoon instant coffee granules
1/3 cup (80 milliters) heavy cream
a pinch of salt
coffee beans, chopped
your favorite hamantaschen dough (enough for 14 to 16 cookies); prepared, rolled out, and cut into rounds
Place the chopped chocolate in a heat-proof bowl.
Bring the heavy cream and salt to a gentle simmer. Pour over the chocolate and let stand for one minute before mixing well to a smooth, shiny cream. Add the espresso shot (or instant coffee granules) and mix well.
Transfer to a piping bag, and let cool to room temperature.
Brush the edges of the dough rounds with the beaten egg.
Pipe about a teaspoon of the filling in the center of each round and fold the sides to make a triangle, pinching gently to seal. Sprinkle chopped coffee beans on each hamantasch and refrigerate for 20 minutes.
Preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit).
Bake for 15 to 20 minutes, until golden. Cool on a wire rack.
Before serving, sprinkle a few flakes of salt on each hamantasch.
Recipe excerpted with permission from Lioroooosh: Baking from my Tel Aviv Kitchen (Lunchbox Press, 2021).
How Would You
Rate this recipe?
Please log in to rate
Reviews