DARK CHOCOLATE GELT RECIPES
HOMEMADE GELT RECIPE | MARTHA STEWART
Deliver a tasty twist on a Hanukkah tradition with handmade gelt.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Total Time 45 minutes
Prep Time 15 minutes
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 RECIPE: HOW TO MAKE IT - TASTE OF HOME
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
Total Time 10 minutes
Prep Time 5 minutes
Cook Time 5 minutes
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, FatContent 3g fat (2g saturated fat), CholesterolContent 1mg cholesterol, SodiumContent 0 sodium, CarbohydrateContent 5g carbohydrate (4g sugars, FiberContent 1g fiber), ProteinContent 1g protein.
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- 1. Preheat oven to 350°F degrees. 2. Grease a 9-inch round cake pan with cooking spray. 3. In a medium bowl, whisk together the flour and baking soda. Set aside. 4. In a large bowl, beat the butter, brown sugar, and white sugar with an electric hand mixer until creamy and smooth, about 1 minute. Add the instant pudding mix and beat until combined. 5. Add the eggs and vanilla, and beat until combined. Finally, add the flour mixture and beat until combined and a uniform batter forms. Stir or beat in the chocolate chips. 6. Pour the batter into the greased cake pan and spread evenly around pan. 7. Bake for 30-35 minutes, or until the edges are golden brown and the middle is firm. A toothpick should come out clean or with a few crumbs, but no batter. You may need to loosely cover the cake with foil for the last 15 minutes if the edges are getting too dark. 8. While the cookie cake is still warm from the oven, arrange the gelt on top. Let cool completely on a wire rack before frosting. 9. To frost, fit a disposable frosting bag with a frosting tip (I used the Milton 1M tip). Fill your bag with store-bought frosting or your favorite homemade frosting and pipe onto the cookie cake. Add sprinkles. Enjoy!
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