Homemade Hanukkah Gelt Recipes
HOMEMADE GELT
Deliver a tasty twist on a Hanukkah tradition with handmade gelt.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 45m
Yield 12 coins
Number Of Ingredients 3
Steps:
- Brush a 12-cup mini muffin tin with safflower oil. Using a microwave, melt dark chocolate in a heatproof bowl in 10-second increments, stirring in between. Divide melted chocolate evenly among prepared muffin cups. Top with cacao nibs, orange zest or candied ginger, as desired. Refrigerate 30 minutes. Using an offset spatula, remove the chocolates; blot any excess oil. Wrap in gold or silver candy papers (available at papermart.com). Store in the refrigerator for up to a week.
HOMEMADE GELT
Giving chocolate coins to children, and sometimes to teachers, is a long-standing Hanukkah tradition. This homemade version of gelt uses a miniature muffin pan to mold the coins into shape. The sliced almonds add a nice crunch, but the chocolates can be left plain or topped with other ingredients like sprinkles, crushed peppermint candies or finely chopped candied ginger. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 3 dozen.
Number Of Ingredients 3
Steps:
- Brush miniature muffin cups lightly with oil. Pour about 1 teaspoons melted chocolate into each cup and bang on counter. Sprinkle with almonds. Refrigerate until set. Remove from muffin cups and blot off any excess oil, if needed.
Nutrition Facts : Calories 42 calories, Fat 3g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 0 sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein.
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- Place chocolate in a microwave safe measuring cup with pour spout. Microwave on high for 2 minutes. Stir until smooth. Alternatively, make a batch of my homemade vegan chocolate and use the liquid chocolate before it sets.
- Once chocolate is completely melted and smooth, pour or spoon just a small amount into the bottom of a silicone muffin tray. You can use any size muffin tray but make sure it is silicone. If you do not have a silicone muffin tray you can use paper muffin liners in a pinch!
- If using the silicone muffin tin, be sure to only coat the bottom of each muffin cavity (about 1/4 of an inch thick or less). Sprinkle on any toppings if desired. I usually just leave the gelt plain but you can have fun experimenting with different toppings if desired. See the ingredient list above for suggestions.
- Place the muffin tin in the refrigerator for an hour to let the chocolate harden. Place in the freezer to speed up the hardening process. Once the chocolate is fully hardened, pop each piece of chocolate gelt out of the silicone muffin tin mold.
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