Homemade Chocolate Truffle “Gelt”

Today, new – and tastier, versions of chocolate gelt are available, including fair-trade and kosher-certified milk chocolate coins, or you may wish to make your own truffle “gelt” using the simple recipe below…

Ingredients:

• • 6 oz. of chocolate (dark or milk)

• • ¼ cup sweet, unsalted butter

• • 2 egg yolks

• • 1 Tbsp. coffee liqueur, cognac or Grand Marnier

• • Dried, sweetened cherries, cranberries*, or raisins

• • Cocoa

• • Gold foil paper

*Note – in the spirit of this year’s Thanksgiving start to Hanukkah, consider using the cranberries in your truffled gelt.

Directions:

1. 1. Place the chocolate in a 1-quart bowl (heat resistant); then place the bowl in a 1-quart saucepan filled halfway with hot (not boiling) water. Over low heat, melt the chocolate and stir until smooth.

1. 1. Remove the bowl of chocolate from the hot water bath.

1. 1. Cut the butter into 4 pieces and gradually whisk each piece into the chocolate until fully blended.

1. 1. Whisk in the yolks until thoroughly combined (mixture may look grainy and separated). Whisk in the cognac or other liqueur – this will help to “cook” the raw egg yolks.

1. 1. Cover and refrigerate until firm – not hard (approx. 1 hour)

1. 1. Working quickly so the heat from your hands does not melt the mixture, place a heaping teaspoon of chocolate in your hand. Press a piece of the dried fruit/berries into the center of the chocolate and then shape the chocolate into a rough ball around the fruit – about an inch in diameter.

1. 1. Using your fingertips only, roll the truffle in cocoa. Flatten a bit if you want to create a thick coin shape. Place on a plastic wrap-lined plate, cover with additional wrap, and refrigerate until formed (about 30 minutes for dark chocolate and 15 minutes longer for milk chocolate).

1. 1. Your truffles are complete. To transform into ‘gelt’ – wrap in gold foil and keep refrigerated until ready to serve.

Note: The recipe contains small amounts of alcohol.