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:
- 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.
- Remove the bowl of chocolate from the hot water bath.
- Cut the butter into 4 pieces and gradually whisk each piece into the chocolate until fully blended.
- 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.
- Cover and refrigerate until firm – not hard (approx. 1 hour)
- 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.
- 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).
- 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.
