Chocolate Hamentaschen
Delight your taste buds with these irresistible Chocolate Hamentaschen — a decadent twist on the classic triangular treat often enjoyed during Purim. Featuring a buttery, cocoa-laden dough paired with a rich, velvety chocolate ganache filling, this recipe is a chocolate lover’s dream. The dough is easy to handle, thanks to a quick chill in the fridge, making it perfect for shaping into the traditional hamentaschen form. Each bite melts in your mouth, combining a tender cookie shell with a luscious, creamy center. With just 30 minutes of preparation and 15 minutes of baking, these stunning cookies are a show-stopping addition to any dessert table. Whether you’re celebrating a special occasion or just indulging a craving, Chocolate Hamentaschen promise to impress. Ideal for sharing or gifting, these rich pastries are sure to become a family favorite that’s as delightful to make as it is to eat!
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Recipe Information
Ingredients
- 115 grams Unsalted butter
- 100 grams Granulated sugar
- 1 large Egg
- 1 teaspoon Vanilla extract
- 220 grams All-purpose flour
- 0.25 teaspoon Salt
- 20 grams Cocoa powder
- 120 grams Semi-sweet chocolate chips
- 60 milliliters Heavy cream
Instructions
In a large mixing bowl, cream together the butter and sugar until light and fluffy using a hand or stand mixer.
Add the egg and vanilla extract to the butter-sugar mixture and mix until fully incorporated.
In a separate bowl, whisk together the flour, salt, and cocoa powder.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. If the dough feels too sticky, add a tablespoon of flour at a time until it comes together.
Wrap the dough in plastic wrap and refrigerate for at least 1 hour to chill.
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness.
Using a round cookie cutter (approximately 3 inches in diameter), cut circles from the dough and place them on the prepared baking sheets.
To make the chocolate filling, heat the heavy cream in a small saucepan over low heat until it just begins to simmer. Pour the hot cream over the chocolate chips in a heatproof bowl and let sit for 1-2 minutes. Stir until smooth and glossy.
Place approximately 1 teaspoon of the chocolate filling in the center of each dough circle.
Fold the edges of each circle inward to form a triangular shape, pinching the corners together tightly to seal.
Bake in the preheated oven for 12-15 minutes, or until the edges of the hamentaschen are firm and lightly browned.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy your Chocolate Hamentaschen, or store in an airtight container for up to 5 days.
Nutrition Facts
Calories |
148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.7 g | 10% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 30 mg | 1% | |
| Total Carbohydrate | 18.3 g | 7% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 8.3 g | ||
| Protein | 2.1 g | 4% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 5 mg | 0% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 30 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
