If you’re a parent you’re probably getting your kids into costumes and preparing to traipse around the neighborhood in search of candy you can later steal from your kids. If you are like me and still enjoying life sans children, then you’re likely watching the clock and strategizing your own Superman quick change from work wear to costumed anonymity for the evening’s festivities. My personal transition will be into a character from my childhood, a sly woman who traveled the world to appropriate valuable items for her own nefarious gain. And she did it while clad in a stylish red hat and trench coat. Do you know who I am?
In further preparation for the night’s festivities, I decided to develop a “grownup” treat fit for the season. One of my favorite things to bring to parties these days is a tray of homemade jelly shots, better known as “jell-o” shots due to the popular collegiate practice of mixing Jello-O with alcohol to make the ubiquitous “orange” or “red” Jello shots. But prior to the brand name, alcoholic beverages set with gelatin were known as jelly shots. You can make pretty much any proper drink into a jelly shot and they tend to be (a) better tasting and (b) stronger than the college variety, because you can use as much gelatin as needed to set your shot rather than being limited to the gelatin in a packet of cherry jello. It’s possible that I inadvertently contributed to an elevated level of revelry at New Year’s because my warnings about potency went unheeded…but anyway, I made a Rum and Bailey’s spiked Hot Chocolate Jelly Shot for Halloween. They are potent, delicious, pretty and just all around fabulous. Trick or Treat!
- Jelly Shot
- ¼ C Cream
- 2 oz Bittersweet Chocolate, chopped
- 1 tsp Dutch Processed Cocoa Powder
- 2 tsp light Brown Sugar
- pinch Salt
- ¾ C Milk
- 2¼ packets Knox Gelatin
- 1 C Dark Rum
- ¼ C Bailey's Irish Cream
- 1 tsp Vanilla Extract
- Whipped Cream
- ¾ C Cream
- 1 tsp Light Brown Sugar
- ½ tsp Vanilla Extract
- ½ oz Bittersweet Chocolate
- Grease silicone molds with non-stick spray and set aside.
- Combine the cream, chocolate, cocoa powder, brown sugar and salt in a medium saucepan and whisk over medium heat to create a slurry. When the mixture is smooth and fully incorporated, take off of the heat and whisk in the milk.
- Sprinkle the gelatin over the chocolate milk and let the gelatin bloom for 5 to 10 minutes.
- Put the pot back over medium heat and whisk the gelatin into the chocolate milk until fully dissolved, stopping short of a simmer. (simmering or boiling will destroy the gelatin.)
- Remove the pot from the heat and stir in the rum, irish cream and vanilla extract. Portion out the mixture into the greased silicone molds and put them into the refrigerator to set for several hours or overnight.
- Just before serving, make up the whipped cream by whipping together the cream, brown sugar and vanilla until it they form stiff peaks. Spoon the whipped cream into a piping bag fitted with a star tip.
- Take the jelly shots out of the molds and place on a serving plate. Pipe a little swirl of whipped cream onto each shot and finish them off with a grating of chocolate. Serve immediately and enjoy.
If you’d do a trick for these jelly shots, you may want to check out these treats:
Pumpkin Spice Latte Jello Shots | Glazed and Confused
Rumchata Jelly Shot Skulls | Jelly Shot Test Kitchen
Jelly Shot Brains for Halloween | Tablespoon
Chai Tea Jello Shots | Cooking for my Peace of Mind