Chocolate Hamentashen Filling

"This recipe makes a perfect hamentashen filling - it is almost a brownie consistency. It doesn't ooze out like so many jam/jelly fillings and doesn't burn like a chocolate chip filling. Yummy!!"
photo by brokenburner photo by brokenburner
photo by brokenburner
Ready In:




  • In a microwave proof bowl melt the 5 oz semisweet chocolate and the unsweetened chocolate together.
  • Mix in all the margarine, flour, baking powder, salt, eggs, vanilla, coffee and sugar.
  • Mix to combine and then fold in the chocolate chips and nuts.
  • The extra filling (if any) may be made into chocolate brownie drop cookies.
  • Makes enough filling for at least 3 dozen hamentashen.

Questions & Replies

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  1. The texture of this filling was sooo good inside the hamentashen I made this week. I read other reviews and decreased the coffee to 1/2 tsp. and increased the sugar to 1 cup. With these changes the filling was just the right sweetness for me and the coffee was not overpowering. The filling stayed inside well with no overflow. I will be using this recipe again. Thank you for a great recipe.
  2. This is the fantastic all-purpose chocolate filling I have been looking for for a LONG time. Could easily be adapted to fill babkas, rogelach, etc., as every other filling I've tried tends to vanish during baking.<br/>I was about to use chocolate chips in my hamentashen, but this recipe made me glad I hadn't. This filling is gooey, rich and delicious... just the thing with this year's avant-garde gingerbread hamentashen!<br/>I melted the margarine & chocolate together in a pot while beating the remaining ingredients together in a separate bowl with a hand mixer. Then, I just poured in the chocolate and margarine and mixed the whole thing together until it was evenly mixed.<br/>Very sticky and tough to handle when dropping into hamentashen, but amazingly delicious results. THANKS!<br/>Edited Purim 2012 to add: Still loving this recipe, which I made today without the chocolate chips or nuts. HOWEVER... because of the baking powder, the filling expands. This is good because a ball will grow to fill all the space inside the hamentash. This is bad, however, because it pushes the hamentash open - all the ones with chocolate have split and look misshapen. Still delicious, though!
  3. 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!
  4. 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.
  5. 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.



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