Chocolate Covered Cherry Jell O Shot Recipes

CHOCOLATE COVERED CHERRY JELL-O SHOT

Steps:

• Soak cherries in rum for at least 24 hours.
• Place one cherry in each empty Jell-O shot cup.
• Mix cherry Jell-O and hot water, let cool to room temperature.
• Pour into cups so that cherries are submerged.
• Add crème de cacao and ½ cup reserved rum mixture from cherries. NOTE: Add some maraschino cherry juice if you need extra liquid to cover the fruit.
• Chill until firm.
• Cover with a thin layer of chocolate topping and place in freezer for 2 minutes. Top with whipped cream and serve immediately.

CHOCOLATE PUDDING SHOTS

Steps:

• Beat pudding mix and milk together in a bowl with an electric hand mixer until smooth and beginning to thicken, 1 to 2 minutes. Stir vodka and Irish cream liqueur into the pudding mixture. Fold whipped topping into the mixture until smooth; spoon into 16 small cups.

WILD WOMEN'S CHOCOLATE COVERED CHERRY JELLO SHOTS

Steps:

• Measure water in a microwave safe measuring cup. Microwave for 3 minutes or until water begins to a boil. If you do not have a microwave you can use a pan and a stove top.
• Pour jello powder into a large container, if possible one with a pouring spout like a measuring cup or pitcher, and add hot water. Stir until dissolved.
• Measure creme de cacao and coffee and add to the jello mixture. Stir to combine.
• Arrange 36 small disposable plastic or paper cups, about 1 to 2 ounces in size, in a container to protect from spills.
• Pour an equal amount of jello into each cup and place container in the refrigerator for at least 4 hours.
• When ready to serve shake can of whipped cream well and invert over each cup. Spray a small dollop of whipped cream on top. Drizzle with about a teaspoon of chocolate syrup and top with a cherry!
• Have fun!

CHOCOLATE COVERED CHERRY JELLO SHOTS

Steps:

• Soak cherries in rum for at least 24 hours. Add some maraschino cherry juice if you need extra liquid to cover the fruit. Place one cherry in each empty Jell-O shot cup. Mix cherry Jell-O and hot water, let cool to room temperature, then add crème de cacao, vodka and ½ cup reserved rum mixture from cherries. Pour into cups so that cherries are submerged. Chill until firm. Cover with a thin layer of chocolate topping and place in freezer for 2 minutes. Top with whipped cream and serve immediately.

CHOCOLATE COVERED CHERRY SHOT

Steps:

• Add in the order written and mix then add the grenadine.

CHOCOLATE COVERED CHERRY SHOT

Steps:

• Pour the grenadine in the glass
• Place the spoon bowl side up in and against the side of the glass and slowly pour Kahlúa over the bowl of the spoon
• Put the spoon back in the glass and slowly pour Baileys over the bowl of the spoon
• Shoot the shot
• Smile
• Enjoy

CHOCOLATE COVERED CHERRY JELLO SHOTS

Steps:

• Bring water to a boil.
• Combine hot water and cherry jello, stir until dissolved.
• Add creme de cacao.
• Dispense into 1-ounce plastic cups.
• Chill.

CHOCOLATE COVERED CHERRY SHOOTERS

Steps:

• Fill a cocktail shaker with ice, and pour in the amaretto, grenadine syrup, chocolate syrup, and heavy cream. Shake well, and strain into shot glasses.

GOURMET CHOCOLATE-COVERED CHERRY JELL-O® SHOTS

Steps:

• Arrange twelve 2-ounce plastic cups on a baking sheet that will fit in the refrigerator.
• Empty cherry-flavored gelatin into a bowl; whisk in water slowly until gelatin is dissolved. Mix in vodka and chocolate liqueur.
• Pour gelatin mixture into the plastic cups.
• Refrigerate gelatin mixture until set, at least 4 hours and preferably overnight.