CHOCOLATE COVERED CHERRY JELLO SHOTS
Recipe from my science project website(great site for other jello shot combos). Made them for a girls gathering as a "fun" dessert and they were a huge hit. Careful...they pack a punch! We had to eat them with a spoon, but a great "shot" of chocolate/cherry bliss! Whip cream will melt on top, so only add that when you are ready to consume.
Provided by sdelcour
Categories Beverages
Time P2DT2h
Yield 24 shots (aprox), 1 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 915.6, Fat 1.3, SaturatedFat 0.2, Sodium 154.4, Carbohydrate 79.2, Sugar 27.4, Protein 30.3
SCIENCE SHOOTERS (OR PETRI DISH JELLO SHOTS)
This recipe requires a sleeve of Petri Dishes, but Food.com won't let me include that in the Ingredients, since they are not food. Petri Dishes can be purchased from Amazon in packs of 20 for --$10, if you can't find them locally. Originally seen in Parents Magazine, Oct 2011, Pg. 148-9 under the name "Germy Jigglers". Those were without the vodka, of course!
Provided by Erin K. Brown
Categories Gelatin
Time 2h10m
Yield 20 petri dishes, 20 serving(s)
Number Of Ingredients 5
Steps:
- Toss your bottle of vodka in the freezer, ice cold works best.
- Choose some nice contrasting Jello colors for maximum effect. Pour each packet of jello into a separate bowl.
- Boil ~3 cups of water and pour 3/4 cup of boiling water into each bowl.
- Stir vigorously until all powder is dissolved.
- Add 1/2 cup cold water/cold vodka mixture. (The ratio is up to you, but together they should total 1/2 cup.) I usually do 1/4 vodka and a 1/4 water and they are very firm when done, so you can certainly increase the vodka, if you wish. Just remember the more vodka, the softer the end product.
- Pour into dishes (there is a line around the dish that you don't want to fill past).
- Place in the fridge for ~1 hour with the lids off.
- Make your microorganisms: Pour 1/4 cup water into a small microwave safe dish.
- Sprinkle the gelatin packet (I use Knox) over the water and allow it to absorb for 5 minutes.
- Microwave for 20-25 seconds to dissolve gelatin.
- Stir in the sour cream, mix until smooth.
- Pour mixture into a ziploc and allow to cool, kneading from time to time.
- Mixture should be cool, but still runny. If it's getting to solid just pop it back in the microwave for a few seconds.
- Cut a corner of the bag and drip gooey "bacteria" and "fungus" onto your culture dishes.
- Top the biggest cultures with some contrasting decorating gel.
- Put back in the fridge for another 15 minutes.
Nutrition Facts : Calories 71.3, Fat 0.2, SaturatedFat 0.1, Cholesterol 0.6, Sodium 61.1, Carbohydrate 11.6, Sugar 11, Protein 1.3
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