· 2 cup Ghirardelli dark chocolate chips
· 1/2 teaspoon vanilla extract
In a double boiler over medium-low heat, melt chocolate chips and add 1/2 teaspoon vanilla extract, stirring constantly until chips are completely melted, about 5 minutes. Pour chocolate into pitcher. Pour the pitcher of chocolate into mini muffin tins until it generously covers the bottom on the tin and cover.
Place mini muffin tins in fridge, and allow Gelt to harden for at least 1 hour. Once chilled, wrap in foil if desired, or store in an airtight container.
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