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Title: Homemade Hanukkah Gelt
Categories: Five, Chocolate, Candy
Yield: 24 gelts

Oill for brushing
6 oz Bittersweet chocolate; fine
- chopped

Assorted edible gold
- sprinkles, for decorating,
- such as pearlized sugar or
- confetti (see Cook's Note)

SPECIAL EQUIPMENT: one 24-cup mini muffin tin or two
12-cup mini muffin tins

Recipe courtesy of Arlyn Osborne

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.

RECIPE FROM: https://www.foodnetwork.com

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