This is a great filling for any cookie or pastry when you don’t want it to “run” out of your baked product. Rich, easy to make, and stays in your refrigerator for a long time (if you don’t nibble on it just as it is!)
¾ stick of salted butter – if using unsalted add ¼ teaspoon salt
3 oz. chocolate chips + 1 oz. unsweetened chocolate OR 3.5 oz. bar of 78% cacao
¾ cup granulated sugar
1 ½ teaspoons vanilla extract
½ teaspoon almond extract
2 large eggs
1 tablespoon rice flour
1. Place butter and chocolate in a 1 ½ quart glass mixing bowl and microwave on 80% for 45 seconds; if butter is not completely melted than heat on high for 15 more seconds. Stir contents of bowl until smooth.
2. Whisk the sugar and extracts (and salt only if using unsalted butter) into the chocolate mixture. Combine well to dissolve some of the sugar.
3. Add eggs one at a time whisking well after each addition.
4. Add the rice flour and whisk until a smooth, shiny mass is formed and pulls away from the side of the bowl.
5. Place mixture in a sealed container and refrigerate until needed. Filling will become firm but not too firm to scoop into little mounds for filling Hamantashen.
• Chocolate often retains it shape when melted, so don’t over heat or it will burn
• 1 tablespoon rice flour is equivalent to 2 tablespoons flour if gluten is not a concern and you don’t have rice flour at home
• Additionally, if you use 1 tablespoon potato starch the filling could be used for Passover pastries!