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.
Servings: 12
Calories: 166kcal
Equipment
- Disc Mold or Muffin Tin
Ingredients
Matcha Mousse
- 1 cup heavy cream cold
- 3 egg whites
- 10 grams sugar
- 1 tbsp culinary grade matcha powder
Dark Chocolate Gelt
- 7 oz. dark chocolate chips chopped
- 1 tsp coconut oil
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.**
- 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
