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    Home » Recipes » Jewish

    Homemade Dark Chocolate Gelt (with optional filling!)

    Published: Nov 2, 2018 Modified: Nov 11, 2022 by Candice

    JUMP TO RECIPE PIN RECIPE
    Chocolate discs topped with green piping.
    Stack of gelt and green filling.
    Stack of gelt and green filling.

    Looking to make your own dark chocolate gelt at home? It is easy, and you can turn them into sandwiches by filling them with whipped cream or in this case, a matcha green tea mousse (optional).

    The combined taste of dark chocolate and light matcha works like magic for these homemade chocolate gelt sandwich cookies. While gelt cookies are typically eaten at Chanukah, these cookies look beautiful on any holiday table AND they're tasty all year round.

    This recipe does contain raw eggs in the mousse, but I'm showing you how to make it safely with raw eggs for all who want to eat them.

    Stack of gelt and green filling.
    TABLE OF CONTENTS hide
    1 Why this Recipe Works
    2 Ingredient Notes & Substitutions
    3 How to Make this Recipe
    4 FAQs
    5 More Fantastic Hanukah Recipes!
    6 Homemade Dark Chocolate Gelt (with optional filling!)

    Why this Recipe Works

    Store-bought gelt isn't usually the best quality chocolate. In this recipe, you can use any chocolate chips or chocolate you like, and I'm sharing the ones I usually use.

    Dark chocolate, depending on the cocoa percentage, has a rich taste that is more on the bitter side and less sweet. This means it balances out lighter, sweeter flavors in a filling like the matcha cream mousse or whipped cream. These cookies are deceptively simple yet have an amazing, rich flavor.

    The snap of the dark chocolate gelt juxtaposes with the delicate filling, so the texture and flavors all work to create the perfect bite. Combining different textures is a great way to add sensory interest to your recipes. You can serve them as sandwiches or have each piece of gelt topped with a dollop of whipped cream or mousse.

    Ingredient Notes & Substitutions

    This post contains affiliate links where I might receive a commission if you make a purchase, at no additional cost to you. Thanks for your support!

    Matcha powder (only if making the filling) – I recommend using culinary-grade matcha powder. This is a matcha I like on Amazon, and here is the brand of matcha I usually use in my recipes.

    Dark chocolate – Any brand will work, but try to find a high-quality dark chocolate that is at least 66-85% cocoa. However, this recipe will work with anything from white chocolate to milk chocolate to dark chocolate. Here are some brands I usually use:

    • Guittard 72% Dark Chocolate Chips or 70% Dark Chocolate Baking Bars
    • Ghiradelli 72% Dark Chocolate Bar
    • Valrhona 70% Chocolate

    How to Make this Recipe

    This recipe has two components, the dark chocolate gelt, and the matcha mousse filling. You can make this recipe without the mousse if you'd like to have just the gelt. Or, you can make it with whipped cream, or this dark chocolate mousse.

    Jump ahead to the gelt.

    Matcha Mousse

    Put a medium to large bowl in the freezer.

    In the meantime, add the 3 egg whites to a mixer or large bowl if using a hand mixer. When the egg whites turn white and begin to get stiff, slowly add ⅓ cup of sugar and whip to stiff peaks. Then add 1 tablespoon of matcha powder and mix to incorporate. Clean the mixer or hand mixer before moving on.

    Whip 1 cup of cold heavy cream in a clean mixer bowl or medium-sized bowl. When the whipped cream begins to get stiff, slowly add ⅓ cup of sugar and vanilla. Whip to stiff peaks.

    Fold ⅓ of the whipped cream into the matcha mousse at a time until incorporated. Cover and refrigerate at least 1 hour and up to 4 days.

    Why refrigerate? Refrigerating for 1 hour is important because it helps the mousse get a little more solid. It is delicate, as is, even after being refrigerated.

    Steps to make matcha mousse with textures of meringue and whipped cream.

    Note: Yes, this recipe does contain raw eggs, which is a no-no for some including those who are pregnant, have compromised immune systems, or are under 3 years old. I've included a version that uses cooked eggs in this in-depth post on making Matcha Mousse just in case.

    Dark Chocolate Gelt

    Heat the 7 oz. of dark chocolate in a large bowl over a bain-marie with a teaspoon of coconut oil. Stir until melted. Remove from heat.

    If you'd like to temper the chocolate so it is shiny, you will need an instant-read thermometer. Melt about ¾ of the chocolate in the bain-marie until it reaches 122°F-131°F. Remove it from the bain-marie, add the rest of the chocolate, and stir until it cools to 82°F-84°F. You can do this over a bowl of cold water. Finally, heat it over the bain-marie again until it reaches 88°F-90°F.

    Melting chocolate over a bain marie.

    Fill your silicone chocolate mold. The disc mold I use is no longer being made, but here is the closest thing I could find that would work well. The one I have is 1/12" deep, and the circles are 1.25" in diameter.

    Don't let equipment stop you, you can make the gelt in the muffin tins with muffin liners!

    Muffin tin instructions: spray your muffin tin with coconut (or a flavorless) oil spray. If using a large muffin tin, add 2 teaspoon of the chocolate to each well. If using a mini muffin tin, add 1 teaspoon of chocolate to each well. Refrigerate for minimum 20 minutes.

    Use a pastry spatula to smooth the tops and scrape off the excess chocolate. Set in the refrigerator for 20 minutes.

    Discs of chocolate on parchment.

    If you used the muffin tin, gently remove your gelt from the muffin tin gently with an offset spatula. If using a chocolate mold with holes in it, make sure the gelt is not sticking to the parchment paper before piping. If using a mold without holes in it, pop them out.

    Gold them up!

    Continue to top them with mousse or whipped cream, or wrap them up in gold aluminum foil candy wrappers.

    Adding the mousse filling

    Add the mousse or whipped cream to a piping bag, get a mini ice cream scoop, or use a spoon.

    Pipe mousse on top of half of your gelt, and top each with another piece of gelt. Refrigerate until ready to serve!

    Chocolate discs topped with green piping.

    Want these treats but don't want to do all the steps? Then buy some chocolate gelt, and just make the filling. You can even use the mousse as a dip and the gelt as chips!

    FAQs

    Can I freeze dark chocolate gelt?

    Yes! They freeze great. You can either freeze them assembled (with the matcha mousse filling) or just freeze the chocolate gelt. Whether planning on freezing or not, I like to make gelt in advance and keep them in the freezer until ready to use, so I'm not in a rush to make the whole thing.

    What is gelt and what is it used for?

    Gelt, meaning "money" in both Hebrew and Yiddish, are chocolate coins given to children during Hanukkah, the Jewish Festival of Lights. Gelt is used as money to gamble in the game of dreidel or as decoration during Hanukkah.

    What are some good dark chocolate brands?

    I like to buy dark chocolate from a variety of brands, and my favorites are Guittard, Ghirardelli, and Valrhona.

    Chocolate and matcha sandwich cookies next to a dreidel.

    More Fantastic Hanukah Recipes!

    It's going to be one tasty Hanukah! You can find all my Jewish recipes here.

    • Lime Curd Sufganiyot | Dairy-Free
    • Mashed Potato Latkes
    • Nutella Sufganiyot
    • Braised Brisket in Red Wine & Honey

    ★ Did you make this recipe? Please give it a star rating below!★

    I love hearing from you! You can also FOLLOW ME on INSTAGRAM, TIKTOK, and PINTEREST to see more delicious food and what I’m up to.

    Stack of gelt and green filling.
    Print Recipe
    5 from 10 votes

    Homemade Dark Chocolate Gelt (with optional filling!)

    The taste of dark chocolate and light matcha work like magic for these chocolate gelt sandwich cookies. They are perfect as a sweet treat with tea or coffee, or an after-dinner dessert.
    Prep Time40 mins
    Resting Time1 hr
    Total Time1 hr 40 mins
    Course: Dessert
    Cuisine: American, Japanese, Jewish
    Diet: Gluten Free, Kosher, Vegetarian
    Servings: 12
    Calories: 166kcal
    Author: Candice

    Equipment

    • Mixer (hand or stand)
    • Disc Mold or Muffin Tin

    Ingredients

    Matcha Mousse

    • 1 cup heavy cream cold
    • 3 egg whites
    • 10 grams sugar
    • 1 tablespoon culinary grade matcha powder

    Dark Chocolate Gelt

    • 7 oz. dark chocolate chips chopped
    • 1 teaspoon coconut oil
    US Customary - Metric

    Instructions

    Matcha Mousse*

    • Put a medium to large bowl in the freezer.
    • In the meantime, add the 3 egg whites to a mixer or large bowl if using a hand mixer. When the egg whites turn white and begin to get stiff, slowly add ⅓ cup of sugar and whip to stiff peaks. Then add 1 tablespoon of matcha powder and mix to incorporate. Clean the mixer or hand mixer before moving on.
    • Whip 1 cup of cold heavy cream in a clean mixer bowl or medium-sized bowl. When the whipped cream begins to get stiff, slowly add ⅓ cup of sugar and vanilla. Whip to stiff peaks.
    • Fold ⅓ of the whipped cream into the matcha mousse at a time until incorporated. Cover and refrigerate at least 1 hour and up to 4 days.

    Dark Chocolate Gelt

    • Heat the 7 oz. of dark chocolate in a large bowl over a bain-marie with a teaspoon of coconut oil. Stir until melted. Remove from heat. See note on tempering the chocolate if you want it to be shiny.**
    • Fill your silicone chocolate mold. ***
    • Use a pastry spatula to smooth the tops and scrape off the excess chocolate. Set in the refrigerator for 20 minutes.
    • If you used the muffin tin, gently remove your gelt from the muffin tin gently with an offset spatula. If using a chocolate mold with holes in it, make sure the gelt is not sticking to the parchment paper before piping. If using a mold without holes in it, pop them out.
    • Continue to top them with mousse or whipped cream, or wrap them up in gold aluminum foil candy wrappers.

    Dark Chocolate Gelt & Matcha Mousse Sandwiches

    • Add the mousse or whipped cream to a piping bag, get a mini ice cream scoop, or use a spoon.
    • Pipe mousse on top of half of your gelt, and top each with another piece of gelt. Refrigerate until ready to serve!

    Notes

    * This recipe does contain raw eggs, which is a no-no for some including those who are pregnant, have compromised immune systems, or are under 3 years old. I've included a version that uses cooked eggs in this in-depth post on making Matcha Mousse just in case.
    It is important for the mixer and bowl to be clean between making the meringue and whipped cream portions of the mousse or the cream will not whip properly.
    ** If you'd like to temper the chocolate so it is shiny, you will need an instant-read thermometer. Melt about ¾ of the chocolate in the bain-marie until it reaches 122°F-131°F. Remove it from the bain-marie, add the rest of the chocolate, and stir until it cools to 82°F-84°F. You can do this over a bowl of cold water. Finally, heat it over the bain-marie again until it reaches 88°F-90°F.
    *** The disc mold I use is no longer being made, but here is the closest thing I could find that would work well. The one I have is 1/12" deep, and the circles are 1.25" in diameter. Don't let equipment stop you, you can make the gelt in the muffin tins with muffin liners!
    Muffin tin instructions: spray your muffin tin with coconut (or a flavorless) oil spray. If using a large muffin tin, add 2 teaspoon of the chocolate to each well. If using a mini muffin tin, add 1 teaspoon of chocolate to each well. Refrigerate for minimum 20 minutes.

    Nutrition

    Calories: 166kcal | Carbohydrates: 11g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 15mg | Sodium: 15mg | Potassium: 142mg | Fiber: 1g | Sugar: 7g | Vitamin A: 225IU | Calcium: 27mg | Iron: 2.2mg
    Did you try this recipe?Don't forget to leave a rating and/or comment! And tag @ProportionalPlate on TikTok or Instagram... I'd love to see what you're making.

    This post was originally published in November of 2018 but was republished with step by step instructions & FAQs in December of 2020. It was updated in November 2022 with chocolate recommendations, updated links, and small changes for clarity throughout.

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    1. Chinhson

      July 02, 2020 at 4:21 am

      Very good

      Reply
      • Candice

        July 02, 2020 at 9:49 am

        Glad to hear you enjoyed it, Chinhson!

        Reply
    2. Nguyễn Sơn

      July 02, 2020 at 4:20 am

      5 stars
      I like it.

      Reply
      • Candice

        July 02, 2020 at 9:49 am

        I'm glad to hear you liked it, Nguyen 🙂

        Reply

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    Meet Candice

    On this blog, I get to share the food that I love, and get to enjoy in my own home. My Persian Jewish heritage influences most of my recipes, and my travels inspire them. And I'm sure you'll notice my love for everything matcha. Welcome, and enjoy!

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    Meet Candice

    On this blog, I get to share the food that I love, and get to enjoy in my own home. My Persian Jewish heritage influences most of my recipes, and my travels inspire them. And I'm sure you'll notice my love for everything matcha. Welcome, and enjoy!

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