Name: Hanukkah Gelt Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Jewish
Ingredients: 6 oz. dark chocolate or semisweet chocolate chips; Neutral oil, for brushing; 2 dried apricots, cut into thin strips; 1 tbsp. slivered almonds; 1 tsp. gold sprinkles or white sparkling sugar; 1/2 tsp. coarse Himalayan sea salt

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Introduction

Hanukkah Gelt is a delightful homemade chocolate treat perfect for celebrating the festival of lights. These bite-sized confections are easy to make and customizable with your favorite toppings, adding a festive touch to your holiday table.

The image shows a collection of round dark chocolate discs placed closely together on a white marbled surface. Each disc has a smooth, shiny texture and is decorated differently: some have small golden cylindrical sprinkles and shiny round golden balls; others have light beige slivers arranged simply; one disc is heavily coated with a fine golden powder in an artful pattern; another has a sparkling cluster of golden sugar crystals and tiny sugar pieces on one side; a few discs are topped with chewy-looking orange and brown dried fruit strips. The overall look is rich and luxurious with a focus on dark brown and shiny gold colors. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Neutral oil, for brushing
6 oz. dark chocolate or semisweet chocolate chips
2 dried apricots, cut into thin strips (optional)
1 tbsp. slivered almonds (optional)
1 tsp. gold sprinkles or white sparkling sugar (optional)
1/2 tsp. coarse Himalayan sea salt (optional)

Instructions

Step 1: Lightly brush a nonstick 24-cup or two 12-cup mini cupcake pans with neutral oil to prevent sticking.
Step 2: In a small heatproof bowl, melt the chocolate by microwaving in 20-second increments, stirring between each until smooth. Alternatively, melt over a double boiler.
Step 3: Pour 1 to 1 1/2 teaspoons of melted chocolate into each prepared cup. Tap the pan gently to spread the chocolate evenly.
Step 4: Sprinkle your choice of dried apricot strips, slivered almonds, gold sprinkles, sparkling sugar, or sea salt over the chocolate, if using.
Step 5: Refrigerate the pans until the chocolate is fully chilled and set, about 10 minutes.
Step 6: Turn the pan upside down over a cutting board and tap the back of each cup to release the gelt. Serve immediately or wrap in foil for storage.

Tips & Variations

For a glossy finish, temper your chocolate before pouring it into the molds.
Swap dried apricots for dried cranberries or cherries for a different fruity note.
Add a pinch of cinnamon or a drop of orange extract to the melted chocolate for extra flavor.
If you don’t have mini cupcake pans, use silicone molds or an ice cube tray as an alternative.

Storage

Store Hanukkah Gelt in an airtight container in the refrigerator for up to two weeks. Allow the gelt to come to room temperature for a few minutes before serving to enhance the chocolate’s flavor and texture.

How to Serve

The image shows a stack of four round dark chocolate cups placed on a white marbled surface. The top cup is smooth and filled with a rich dark brown chocolate layer, decorated with small golden sticks and a round golden ball in the center. Below it, the second cup has a slightly textured surface with some scattered golden dust. The third cup is mostly hidden but shows a similar dark chocolate texture. The bottom cup has a rough, slightly metallic brown appearance with golden specks on its surface. To the right, there is part of another chocolate cup topped with bright orange candied peel strips that show texture and translucency. Tiny sparkling golden sugar crystals are scattered around the cups on the marble surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk chocolate instead of dark chocolate?

Yes, milk chocolate works well and will give a sweeter taste, though dark chocolate offers a richer flavor and less sweetness.

How do I prevent the chocolate from sticking to the pan?

Lightly brushing the pans with a neutral oil helps prevent sticking. Using nonstick pans or silicone molds also makes removal easier.