Gourmet Chocolate Covered Cherry Jell O Shots Recipes

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CHOCOLATE COVERED CHERRY JELL-O SHOT



Chocolate Covered Cherry Jell-O Shot image

Make and share this Chocolate Covered Cherry Jell-O Shot recipe from Food.com.

Provided by ctech

Categories     Gelatin

Time P1DT1h30m

Yield 16 shot cups, 16 serving(s)

Number Of Ingredients 7

3 ounces cherry Jell-O
8 ounces boiling water
4 ounces Creme de Cacao
maraschino cherry (with or without stems)
4 ounces white rum
chocolate Magic Shell ice cream topping
whipped cream

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.

WILD WOMEN'S CHOCOLATE COVERED CHERRY JELLO SHOTS



Wild Women's Chocolate Covered Cherry Jello Shots image

Made for RSC12. Can be made with sugar free or low sugar products. These jello shots can be as silly or as racy as you choose! This makes 36 jello shots that you can let each person top with the whipped cream, chocolate syrup and cherry or have them all pre-made. To keep clean up easy use disposable products and the smallest disposable cups you can find, about 1 oz or so work great. Whether taking these somewhere or not I like to place all the cups in a container for easy transfer to the refrigerator and to catch any spills before the shots set. Try the cardboard that comes under cases of drinks or a regular box - trim the sides if desired to make it more shallow. You could also use a casserole or roasting pan. Also makes it easier to transport if necessary. Cooking time does not include chilling time.

Provided by Mamas Kitchen Hope

Categories     Beverages

Time 10m

Yield 36 serving(s)

Number Of Ingredients 8

2 (1/2 ounce) boxes black cherry gelatin
2 (1/4 ounce) envelopes unflavored gelatin (Knox, Box comes with 4 packets, use two IF you want very firm shots) (optional)
2 cups boiling water
1 cup Creme de Cacao
1/2 cup coffee, cold
36 maraschino cherries, fresh with stem if possible
7 ounces whipped cream
6 ounces chocolate syrup

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!

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