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Homemade Dark Chocolate Gelt (With Optional Matcha 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.


Prepare the Matcha Mousse


Put a medium to large bowl in the freezer.


In the meantime, add the three 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 one tablespoon of matcha powder and mix to incorporate. Clean the mixer or hand mixer before moving on.


Whip one 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 at least one hour and up to four days.

Prepare the Dark Chocolate Gelt


Heat the seven ounces 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 Gefen 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.



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!



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 three 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 3/4 of the chocolate in the bain-marie until it reaches 122 to 131 degrees Fahrenheit. Remove it from the bain-marie, add the rest of the chocolate, and stir until it cools to 82 to 84 degrees Fahrenheit. You can do this over a bowl of cold water. Finally, heat it over the bain-marie again until it reaches 88 to 90 degrees Fahrenheit.


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 inch deep, and the circles are 1.25 inch 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 two teaspoons of the chocolate to each well. If using a mini muffin tin, add one teaspoon of chocolate to each well. Refrigerate for minimum 20 minutes.


This recipe originally appeared on Proportional Plate.