My triple chocolate hamantashen are all dressed up and ready for Purim! They are one of my most requested recipes and with good reason. It’s chocolate – on chocolate – on chocolate!!!!!!!!!! The chocolate dough is rolled out and filled with a rich chocolate ganache and then as if there’s not enough chocolate, I give them a drizzle of white chocolate which puts them over the top!

Usually when I decorate them I scatter mini chocolate chips and colorful sprinkles over the white chocolate. This year I tried something outrageous and topped a few of them with a piece of a rainbow cookie and then I drizzled them with white chocolate. They turned out AMAZING and are definitely ready for the Purim party!

They are so rich and chocolatey, super easy, and I like that it makes a small batch of 2 dozen – however, they are so good, I always end up doubling it! I have adapted the recipe from one I found on My Jewish Learning’s website and it was created by Victoria Sutton. For more Purim info go to https://www.myjewishlearning.com/article/purim-2020/ The ganache recipe is my tired and true from Ina Garten. – that’s quick, easy, and never fails.

I think I’ve kvelled (gushed over) these hamantashen enough. Now it’s time to get right to the recipe and start baking! I hope you love them as much as I do. Happy Purim & Enjoy!

ingredients
1 1/3 cups all-purpose flour
1/3 cup cocoa (I use Hershey’s Cocoa)
1 teaspoon baking powder
4 oz. unsalted butter, softened
3/4 cup granulated sugar
1 extra-large egg
1/2 teaspoon kosher salt
2-3 Tablespoons heavy cream
1 teaspoon almond extract (optional)
water to close the hamantashen

ganache filling (make ahead of time)
8 ounces good quality semisweet chocolate chips (I use Ghirardelli)
½ cup of heavy cream (half and half** will work too)
pinch of salt

toppings
white chocolate melting wafers, sprinkles, mini chocolate chips, and if you want to get crazy like me add sliced rainbow cookies, mini m&m’s or other candies

ganache
To make the ganache, place the chocolate chips, heavy cream and pinch of salt in a heat-proof bowl over a pot of simmering water. Melt the chocolate until it’s just melted and stir it until it’s smooth. Put it in a container, let it cool on the counter about 15 minutes, then cover and put in the fridge. This should be made at least 2 to 4 hours before you plan to bake so it can harden. It can also be done a day ahead of time. If you are rushed for time, pour it into a shallow dish, it will set quicker.

dough
Prepare two cookie sheets with parchment paper and set aside until ready to bake. Sift together flour, cocoa powder, baking powder, and salt and set aside. Don’t skip the sifting. With a spoon, cream together butter, sugar, and almond extract until light and fluffy. Add the egg and mix until incorporated. Add flour mixture to butter mixture in two stages, alternating with the heavy cream. More or less cream might be needed depending on the consistency of the dough. You don’t want it to be too sticky, and you don’t want it to be too dry. Divide the dough in 2 pieces and turn out onto plastic wrap, and form a flattened disc. Wrap tight and chill couple of hours or overnight.

To form hamantashen: lightly flour your baking surface, roll chilled dough ¼” thick. Using a round cutter or glass rim dipped in flour, cut circles about 3 inches in diameter. Add a little less than a teaspoon of ganache in the center of the circles.

Brush water around the edge of the circle and pinch the dough in three corners to seal and make the hamantashen triangle shape. Some people like to fold in the edges to form a triangular shape, if that’s your style, go with it!

If the dough seems a little soft, place the cookie sheet in the fridge for about 10 minutes to firm up then bake. This will ensure they stay closed.

Bake hamantashen at 350 F for about 12 – 14 minutes turning the cookie sheet half way through baking. They will be a little soft but will firm up a little after it comes out of the oven. Ganache will liquefy during baking, but will set as it cools.

*I usually have half and half in my fridge so I use that and it comes out perfectly.