Chocolate Almond Whip Dessert Shooters Food

CHOCOLATE-ALMOND-WHIP DESSERT SHOOTERS

Steps:

• In small bowl, beat whipping cream, powdered sugar, cocoa and almond extract with electric mixer on low speed 1 minute. Scrape down sides of bowl. Beat on medium-high speed until soft peaks form.
• Spoon whipped chocolate mixture into decorating bag. Pipe mixture evenly into 8 shot glasses. Garnish with almonds. Refrigerate until ready to serve.

CHOCOLATE PUDDING SHOOTERS

Steps:

• Whisk pudding mix with milk.
• Add the vodka and irish cream.
• Fold in cool whip.
• Pipe into plastic shooter glasses.
• Freeze.

EASY DESSERT SHOOTERS

Steps:

• 1. Assemble your dessert shots parfait-style.
• 2. Chocolate Mousse Shooters: Crush oreos ziploc bag with rolling pin. Layer as follows: oreos, mousse, chocolate sauce; repeat layers; top with whip cream and sprinkle crushed oreos and drizzle chocolate sauce.
• 3. Sundae Shooters: Layer as follows: hot fudge/strawberry sauce, ice cream, fruit; repeat layers; top with whip cream and fruit.
• 4. Cheesecake Shooters: Mix graham cracker crumbs, butter, cinnamon and brown sugar. Layer as follows: graham crackers, cheesecake filling, strawberry sauce; repeat layers; top with whip cream and drizzle with strawberry sauce.
• 5. (original recipe/photos from tastebook.com/have tweaked contents)

APPLEBEE'S CHOCOLATE MOUSSE SHOOTER

Steps:

• Chocolate Mousse:.
• Place the top portion of a double-boiler over hot water, add butter to the bowl, and then set the heat to low. When the butter has melted, add the chocolate chips, reserving 1 tablespoon of the chocolate chips and set aside. Melt chips, add chocolate liqueur and vanilla. Remove bowl from the heat and whisk in egg yolks.
• In a separate bowl beat egg whites until they form soft peaks. Stir egg whites into chocolate mixture.
• In a clean bowl, combine sugar with cream, and then whip cream until stiff. Fold cream into chocolate.
• Chop remaining 1 tablespoon of chocolate chips into small bits the size of rice. Stir this chocolate into the mousse, then cover and chill the mousse for 3 to 4 hours.
• Open the Oreos and scrape out the filling. Put the chocolate wafers into a plastic bag and using a kitchen mallet crush to make crumbs.
• To Prepare Dessert:.
• Spoon 2 tablespoons of Oreo cookie crumbs into the bottom of a 6-ounce rocks glass. Spoon 1/3 cup of chilled mousse into the glass, and top it with 2 tablespoons of chocolate fudge topping. Remove lid from fudge topping and warm up the fudge in the jar in your microwave. Top with a rosette of whipped cream on top and sprinkle it with leftover Oreo crumbs.