Homemade Hanukkah Gelt
- Level: Easy
- Yield: 24 chocolate gelts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 35
- Total Fat
- 2
- Saturated Fat
- 1
- Carbohydrates
- 5
- Dietary Fiber
- 0
- Sugar
- 4
- Protein
- 0
- Cholesterol
- 0
- Sodium
- 1
- Total: 1 hr 15 min
- Active: 15 min
Ingredients
Vegetable oil, for brushing
6 ounces bittersweet chocolate, finely chopped
Assorted edible gold sprinkles, for decorating, such as pearlized sugar or confetti (see Cook's Note)
Directions
Special equipment:
one 24-cup mini muffin tin or two 12-cup mini muffin tins- Brush a 24-cup mini muffin pan or two 12-cup mini muffin tins (preferably nonstick) with oil.
- Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring in between each, until completely melted and smooth, about 90 seconds.
- Divide the melted chocolate evenly among the cups of the prepared muffin tin, about 1 3/4 teaspoons per muffin cup. (You can also use a pastry bag for this part.) Tap the muffin tin against the counter to remove any air bubbles and even out the chocolate.
- Top with gold sprinkles and refrigerate until set, about 1 hour. Use an offset spatula to remove the chocolate from the tin.
Cook’s Note
When looking for gold sprinkles, double-check that they are edible.