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Hi! Thank you for stopping by to watch me, Leah, cook kosher. I've been the owner operator of my boutique catering firm in Seattle, Leah's Catering, for the past 14 years.
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Hamentachen Filling - Chocolate

Purest decry my chocolate hamentachen filling. I say, "Ha! ~ it outsells poppyseed by 2:1!" It's true. Hamentachen cookie dough surrounds a brownie; what could be better? Somehow we've neglected to take pictures of the various baked hamentachen. What is up with that? So, until I bake them again, we'll have to make due with this odd photo of chocolate filling! Sorry about that......pretty ridiculous. Guess you can tell we aren't a fleet of corporate staff writers and photographers!



Kosher Status: Parve
Number of servings: fills about 18 cookies
Main Ingredient(s): Chocolate Chips
Preparation Time: 00:10
Cooking Time: 00:00
Skill Level: 1 - Easy (1 Easy - 5 Hard)
Estimated POINT value:


Ingredients:


  • 1 cup semi-sweet pareve chocolate chips
  • 2 tablespoons margarine
  • 1 teaspoon vanilla
  • 1/3 cup sugar
  • 1 egg
  • 1/2 cup chopped nuts, optional



Steps:

Combine the chocolate chips and margarine in a glass bowl. Microwave until the margarine is melted. Stir the mixture until it is smooth, nuking a bit more as necessary. Don't over heat the chocolate; it smells horrible when it is torched! Ask me how I know that!

Stir in the sugar and vanilla. Mix until smooth. Add the egg and mix well. Let the mixture cool to a temperature where the chocolate will stay in a blob on the cookie disk. If it is too hot, it'll run. Too cold, it is sort of stiff to work the cookie into shape.

Bake at 350 degrees until light golden brown. Cool before eating. The chocolate filling is very hot coming out of the oven. Exercise restraint or you'll burn your tongue. Ask me how I know THAT!



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