These homemade chocolate gelt cookies combine a taste of dark chocolate and light matcha that works like magic! While gelt cookies are typically eaten at h, these cookies look beautiful on any holiday table AND they’re tasty all year round. Be sure to check out all my Hanukkah recipes!

Stack of dark chocolate gelt pieced with a light green filling.

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.

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.

Depending on the cocoa percentage, dark chocolate 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

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:

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 1/3 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 1/3 cup of sugar and vanilla. Whip to stiff peaks.

Fold 1/3 of the whipped cream into the matcha mousse at a time until incorporated. Cover and refrigerate for at least 1 hour and up to 4 days. 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.

Collage of 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 3/4 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.

Three side-by-side photos showing chocolate melting 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 teaspoons of the chocolate to each well. If using a mini muffin tin, add 1 teaspoon of chocolate to each well. Refrigerate for a minimum of 20 minutes.

A red chocolate mould with small circle holes.

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

Discs of hard dark chocolate on parchment paper.

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.

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 a piped swirl of green mousse.

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!

More Fantastic Hanukkah Recipes!

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

A stack of dark chocolate and matcha sandwich cookies next to a dreidel.

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.

Homemade Dark Chocolate Gelt (with optional filling!)

5 from 13 votes
Print Recipe Save
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 Time30 minutes
Cook Time10 minutes
Resting Time1 hour
Total Time1 hour 40 minutes
Course: Dessert
Cuisine: American, Japanese, Jewish
Diet: Gluten Free, Kosher, Vegetarian
Servings: 12
Calories: 166kcal

Equipment

Ingredients

Matcha Mousse

Dark Chocolate Gelt

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?I’d love to hear what you think! Leave a Review to let us know how it came out, if you have a successful substitution or variation, or anything else.

6 Comments

  1. 5 stars
    Wow, these are fancy! I asked my wife to make them because she is the precise baker in the family. She said it was much more simple to make than the results make it look like. A super impressive for Hannukah!

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