Hot Chocolate Cheesecake Shooters
3 1/4 cups flour
4 ounces hot chocolate mix
1 tsp Kosher salt (or 1/2 tsp table salt)
1 1/4 tsp baking soda
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
2/3 cup brown sugar
1 tsp vanilla
2 cups of chocolate chips – any variety
In a medium bowl, whisk the flour, cocoa mix, salt, and baking soda
In a separate bowl, use a mixer to cream the butter, sugar, and brown sugar until light and fluffy, about three minutes.
Add the eggs and vanilla to the butter mixture and cobine well
Add the dry ingredients to the wet, a small amount at a time, until incorporated.
Add in the chocolate chips.
Chill the dough for one hour.
Preheat your oven to 350F
Line baking sheet with parchment paper
Drop rounded teaspoons about 2 inches apart
Bake for about 10 minutes
Let cool on the sheet for a few minutes
Transfer to a cooling rack
Once cooled, crumble the cookies into a bowl
**To put together shooters, choose a shot glass or serving dish. Begin by creating a ‘crust’ or bottom layer of the crumbled cookies, then a layer of cheesecake filling, and finally top it off with a few more cookie crumbs.
Homemade Hot Chocolate Shots
2 teaspoons cornstarch
4 cups milk, divided
2 (3.5-oz.) dark chocolate bars (at least 70% cacao), chopped
1/4 cup honey (calls for 1/3, but I thought think 1/4 is better)
1 teaspoon vanilla extract
Pinch of salt
1. Whisk together cornstarch and 1/2 cup milk until smooth.
2. Cook remaining 3 1/2 cups milk in a large, nonaluminum saucepan over medium heat until bubbles appear around edge of saucepan (about 4 minutes; do not boil). Whisk in chocolate, honey, vanilla extract, and salt until blended and smooth. Whisk in cornstarch mixture.
3. Bring milk mixture to a light boil, whisking frequently (about 4 minutes). Remove from heat. Let cool slightly. (Mixture will thicken as it cools.) Serve with a marshmallow on top.
Recipe courtesy ofmyrecipes.com
Hot Chocolate Shots
2 tablespoons butter
1/4 cup brown sugar
1 cup chocolate ice cream
1 square unsweetened baking chocolate
2 1/2 cups water
1/2 teaspoon orange extract
In a saucepan, melt together the butter, sugar, ice cream, and baking chocolate until smooth. Whisk in the water and orange flavoring. Heat over medium-high heat, just until steaming. Serve with whipped cream and a sprinkling of orange zest and grated chocolate in chocolate-dipped shot glasses.
To chocolate-coat the edges of your shot glasses, zap 1/4 cup semi-sweet chocolate chips in a small, microwave-safe bowl just until melted. (The chocolate should be smooth and melty, but not hot. Overheating it will cause the chocolate to mottle as it cools and hardens, so be careful that you only just microwave it until it’s barely melted.) Dip the edges of each shot glass into the melted chocolate. Allow the chocolate to cool and harden before pouring hot cocoa into the glasses.
Ganache Hot Chocolate
Author: Cake & Vodka
Prep time: 15 mins
Total time: 15 mins
½ cup heavy cream
3 ounces Chocolate, chopped
2 tablespoons of cocoa
1 cup (or mug) Milk
Heat cream (do not boil)
Stir into chocolate until melted
Pour milk in mug and microwave until steaming
Add cocoa and stir until mixed
Add half of ganache to hot chocolate and then top with marshmallows and pour rest over marshmallows
Wenk: Ek sal dalk die ook eerder in klein “shooter” glassies bedien.
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