Chocolate shot glasses are great, but some people may also take an interest in these fun and festive candy corn shot glasses, made in a similar way! I’ve seen posts where this is done (I linked to one up above when I mentioned Pinterest fails). You want indirect heat from the warm water and not direct heat from the pan. Each glass will need 13 peppermint candies. With a base of Kahlua and Baileys Irish Cream, this frozen mudslide cocktail is a wonderful drink for chocolate shot glasses. These white chocolate shot glasses with strawberry mousse are made using Wilton’s shot glass molds (no affiliation.) If you happen to have dough that has been overfilled in the mold, take a small knife and trim the top. Essentially a spiked milkshake with a wonderfully whacky name, the frozen turkey cocktail is the perfect choice for your next drink. Hi, how did you remove the mould from the container? For this recipe, it works out to: 226g unsalted butter, at room temperature, 1 large egg yolk (large egg = approx. Next I melted Bright Pink Wilton Candy Melts in one bowl and Red Wilton … Immediately, swirl the chocolate around a bit and pour out the excess – you don't need a thick layer of chocolate, and a thinner coat will dry quicker. Thanks Christine! Find the best recipes and decorating ideas for making amazing desserts and meals online at Wilton! Tap the … But the dough cracked and broke when I tried to curl it. Next, some sort of mould to bake them in. Carefully fill your molds with the chocolate melted chocolate. Drop the cut-out circle into the bottom of your mould, and then press the strips into the mould, along the sides, slightly overlapping the bottom to create a seal. Why don’t you try one of each and see which you prefer? ), oven-safe moulds, such as stainless steel shot glasses, rum baba moulds (tall & thin or short & wider), or a popover pan, chocolate to coat the insides of the cups (dark, milk, or white – your preference). If the inside is a bit misshapen? Sep 7, 2016 - Football Edible Shot Glasses | Wilton recipe. (Update: On further reading, I’ve learned that Ansel’s cookie shots are served warm, and that they’ve switched from a chocolate lining to a heat-resistant glaze as the chocolate lining melted when the cookie was heated.). Great job!!!! For the sides, my first thought was to cut a rectangle of dough and form it into a cylinder to put into the mould. I really appreciate your advice. I use a Wilson chocolate melter for all kinds of recipes at home. In a medium bowl, whisk together the flour and salt. Shari recommended using an oven-safe shot glass. You could also make the dough in advance and freeze it, and then bake them just before you’d like to serve them! Also, you’ll probably find they’ll pick up more sugar if you roll the dough balls in your hands to warm them up a wee bit first. https://www.kotibeth.com/2020/10/how-to-make-chocolate-shot-glasses.html It’s ok. Did you make the dough and it came out crumbly? Hope that helps . It’s really interesting that the thinner ones puffed less. Now, white chocolate tends to be a bit more difficult to work with over other chocolate types. . I’m guessing the tops were a bit overdone by then too. What an interesting read. You’ll probably need to adjust your baking time as well as ceramic bakeware holds heat differently than metal. I’m sorry to hear you had problems with this one! Do NOT be intimidated by this recipe. Using shortening instead of butter will result in a softer cookie – which may not be good for something like this where you want it to hold its shape. Whether you opt for the classic or a frozen cocktail, there is no mistaking the wonderful taste of the mudslide cocktail. So. I baked the cookies inside the moulds. Those took about 12 minutes, but I didn’t feel like the cups were done until almost 17 minutes. Then cut out multiple strips slightly more than the height of your mould to create the sides. The classic chocolate and peanut butter combination makes for a delicious dessert in these peanut butter mousse recipe. using the whole egg could have caused the puffing). Please let me know if you try this again – I’d love to help you figure out what went wrong and be able to help anyone else who might have a similar problem! Following is everything that you will need to get started making your own delicious chocolate shot glasses. Cookie Shots: Over 30 Exciting Edible Shot Recipes. WEDNESDAY ON THE WEB: ISSUE NO.28 | STANDARD ISSUE, Stumbling Over Chaos :: Linkity looks out, but does not see spring, Milk and Cookie Shooter - The Brooklyn Baker, Cookie Bowls…Not as Easy as They Appear on Pinterest | Spoonie Foodie, 7 maneiras diferentes de servir cookies - Constance Zahn | 15 anos, 10 Awesome Recipes To Rediscover The Joy of Baking | 10Awesome.com, DIY Food & Recipe For Party : Homemade Cookie Shot Glasses | wanna come with? It’s possible the butter was too soft, or the dough too warm – that could cause the problem with the dough slipping down. I’ve actually linked in my post to several other blogs and photo sets of cups that other people have made. Add 1 cup hot water and stir until gelatin is completely dissolved; about 2-3 minutes. The pot holds up to two and a half cups of chocolate, which can be melted in less than 10 minutes. Prepare your moulds by brushing the insides with shortening. So Wonderful No one will know. Thank you so much! Preheat oven to 325 degrees The pot is also great for dipping as it has both a melt and warm setting. I’m a bit of a snob when it comes to making things from scratch too (okay, HUGE snob – hee!). Seriously, if you try these again? More chocolate? Melt the chocolate for about 10 minutes or until it is runny. Set aside. The engineer in me thought that your approach of rolling out the dough and cutting a circle for the bottom and rectangle for the tube was brilliant, so I adopted that from you. Are you going to give them a try? Apr 30, 2019 - Check out our easy to follow Gelatin Shot Glasses recipe including ingredients, tools and step-by-step instructions. You can definitely use muffin tins (or any oven-safe container), but they’re more like small bowls than cups, and that just wasn’t what she wanted. https://www.pinterest.com/christinethill/recipies-wilton-shot-glass-mold Sweet Treats. […], Your email address will not be published. Not quite the look I was going for. So I gave them a try last night with the silicone mould. For example, Shari at Whisk made some gingerbread ones back in 2008, and there’s a tumblr called Shotibles that features several of them (although it hasn’t been updated in about a year and the associated blog has shut down, so there are no instructions or recipes). I did follow yours and another one . did I made some mistake along the way ? This also includes several recipes ideas to use with your homemade chocolate shot glasses. You could always try one, and if it doesn’t work just refrigerate the dough until you get some proper molds (it should be fine for a few days), or bake the dough up as regular cookies. Set aside. Thanks April! Many Thanks!!! But I’m wondering if the cookie dough could be pressed around the underside of a mini muffin pan.? Make sure the glass isn't touching the bottom of the pan. Copyright © Cari Dunn 2020. […] Edible shot glasses made from treasured childhood flavours. Edible Ghost Shot Glasses and Marshmallow Infused White Rum Recipe I bought one of each just to do some testing. | Privacy Policy. THANKS! Use within one week of baking for best results. You may be surprised to learn that chocolate and orange go together so well, and perhaps one of the best examples are these fantastic chocolate orange shots! 3.8 out of 5 stars 155. If the sides are coated? 55g), 180-270g semi-sweet mini chocolate chips (I used 180g). Could you provide a link? , […] duplicate this sweet treat and the talented baker over at Wanna Come With? I was browsing through Kitchen Stuff Plus and came across the shot glass molds from Wilton (no affiliation.) The best dough for something like this is obviously one that doesn’t spread or distort as it bakes, right? Thank you for letting me know how they turned out in the end . The bottom of the cup puffed up a bit in the oven, so I flattened it back out before it cooled completely. Feel free to ask any questions! Yes, mine are a bit wonky looking. Mine is brand new and calibrated, so that is probably not the cause, either. That’s what happens when you use the wrong dough. Or a different recipe? can i approach you and ask again when i have some questions? This blog was created for entertainment purposes only. I was curious as to how far in advance I can make these ? Can I know did you put anything inside when you bale ? Thank you Rachel! Even just in the metal moulds that I used, they took a really long time to bake. You can use it with ice, chocolate, and even soaps or wax to make different things. Please post back if you do! I wouldn’t try it unless you’re sure about this. In these, you can tell that he lined them with chocolate as well. Again, you don't need a thick coat, but you do want to make sure there isn't any cookie exposed. I didn’t even spray the mold … Google? Use a small circle cookie cutter to create a shape for the bottom of the cup. The biggest difference between shortening and butter is the fat content. I’m definitely making these. Like some weight to make sure they don’t puffed at all .
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