Baileys Irish Cream Jello Shots Food

BAILEYS JELL-O SHOTS

Steps:

• In a large measuring cup or bowl, empty two packets of gelatin. Pour in hot coffee and whisk until gelatin is completely dissolved and no clumps remain. Whisk in Baileys and whiskey.
• Pour mixture into plastic shot glasses and refrigerate until firm, 2 to 3 hours.
• When shots are firm, top with cool whip and a sprinkle of chocolate shavings. Serve.

BAILEYS IRISH CREAM JELLO SHOTS

Steps:

• Line a 9X9 inch baking dish with plastic wrap. Pour the hot coffee into a medium bowl. Whisk in the sugar. Then briskly whisk in 2 packets of unflavored gelatin. Whisk fast to ensure there are no clumps. Pour the coffee gelatin into the prepared pan. Refrigerate for at least 1 hour, or until firm. Then use a wooden skewer to poke holes in the surface of the gelatin. (This will help the two gelatin layers stick together.)
• Heat 1 cup of Baileys Irish Cream on the stovetop or in a microwave safe bowl. Heat until it almost simmers, then briskly whisk in 3 packets of unflavored gelatin, making sure there are no clumps. Then whisk the remaining bottle of Baileys into the mixture. Pour the Baileys gelatin over the coffee gelatin. Refrigerate for at least 2 hours, until completely firm.
• Gently lift the entire sheet of gelatin out of the pan by the edges of the plastic wrap. Cut the gelatin into 36 squares. You could also use a small 1 - 1 1/2 inch cooker cutter to make round jello shots.
• Pipe small dollops of whipped cream on top of each jello shot. Refrigerate until ready to serve.

IRISH CREAM JELLY SHOTS

Steps:

• Line a 8-by-8-inch baking dish with plastic wrap so there is a 2-inch overhang on all sides.
• Whisk together the coffee and sugar in a medium bowl until the sugar dissolves. Vigorously whisk in 2 packets of gelatin until dissolved and the mixture thickens slightly. Strain the coffee mixture through a fine mesh sieve into the prepared pan. Use a spoon to scrape off any foam from the top. Refrigerate, uncovered, until firm, about 1 hour. Use a wooden skewer to poke several holes into the gelatin. (This will help the two layers stick together.)
• Microwave 1 cup of the liqueur in liquid measuring cup on high until hot, about 1 minute. Add the remaining 3 packets of gelatin and whisk until dissolved. Add the remaining liqueur and whisk to combine. Pour the mixture over the set coffee gelatin and chill until completely firm, about 2 hours.
• Gently lift the gelatin out of the pan using the plastic wrap to help you. Cut into 36 squares. (You could also use a small shamrock cookie cutter.)
• Pipe small dollops of whipped cream on top of each jelly shot and top each with an espresso bean. Refrigerate until ready to serve.

BAILEYS® AND COFFEE JELL-O® SHOTS

Steps:

• Sprinkle 1/2 package unflavored gelatin into a heat-resistant bowl and pour boiling water on top, stirring to dissolve. Add Irish cream liqueur and stir until well incorporated. Fill shot glasses halfway and refrigerate until set, 2 to 4 hours.
• Sprinkle remaining 1/2 package unflavored gelatin into a heat-resistant bowl and pour boiling coffee on top, stirring to dissolve. Add Irish cream liqueur and stir until well incorporated. Pour coffee mixture into the half-filled shot glasses on top of the previous layer. Return to the refrigerator and chill until set, 2 to 4 hours.