Raspberry Martini Mousse Shooters

Evidently, I’m all about gearing you guys up for holidays lately, check out these party-worthy raspberry martini shooters. Of course you can bypass the making the marbled chocolate cups, but why would you? Sure you can serve the raspberry martini mousse in a shot glasses for ease of preparation, but I promise you the chocolate cups will make you a party hero and everyone knows pretty food just taste better.

Raspberry Martini Shooters

So yesterday I was on my way home from work and guess what happened to genius here?

I ran out of gas. Now it wouldn’t be a big deal if this wasn’t becoming a habit. But the truth is I ran out of gas 4 months ago and between that time, I’ve had my car jumped (for leaving the key in the ignition with car turned on, but not running), I locked my keys in the car, I’ve actually gotten in and sat down in the wrong car.

I know, frighteningly absent minded, right?

I don’t know what it is lately, but it seems like I am more clunky than usual and as a result I’m bulkily and awkwardly moving my way from one thing to the next. I’ve lost all grace and fluidity (not that I had much to begin with).

I’m sure this will pass, but if anyone has any advice to speed me along – leave a comment, please. And since my brain is obviously not functional I’m keeping this one short and sweet.

Print
Print
this recipe
Save
Save
to recipe box

Rasberry Martini Mousse Shooters

Ingredients:

  • 6oz white chocolate, melted (about 1 cup)
  • 3 oz dark chocolate, melted (about 1/2 cup)
  • 1 1/2 cup heavy cream, cold
  • 1/2 cup confectioner sugar
  • 1/2 cup vodka
  • 4 oz raspberries, pureed

Directions:

  1. Melt both chocolates. Using a small paint brush, lightly spot areas with dark chocolate. Then use a separate brush and cover walls of form with white chocolate transfer to freezer and chill for 5 minutes. Remove and apply a second coat and chill once more. The chocolate cups can be made 3 days in advance and kept at room temperature or stored in the refrigerator.
  2. Place heavy cream in a cold bowl, using a hand mixer, beat until soft peaks form. Add sugar and beat until combined and peaks hold with out a curve. Add in vodka and beat until combined.
  3. Turn off hand mixer and use a sturdy spatula or wooden spoon to fold in raspberry puree.

Assembly

Place mixture into a a pastry bag fitted with a Wilton 1M tip or preferred tip. Fill chocolate cups with desired amount. Garnish with a raspberry.

A few notes:

  • I used confectioner sugar instead of granulated sugar since it dissolves more quickly and reduces the chance of over beating the cream to a curdled looking state.
  • I did not push my raspberry puree through a sieve, but you may want to to avoid any seeds - confession, I was too lazy!
  • Before you start mixing, place bowl and beaters in the freezer to chill. This will help to speed up the time it takes to set the raspberry martini mousse.
  • To cut down the time skip the chocolate cups for shooter style glasses
    Pin It

21 Responses to “Raspberry Martini Mousse Shooters”

  1. #
    1
    Averie @ Averie Cooks — September 27, 2012 @ 7:16 am

    White & dark chocolate AND heavy cream and raspberries…and booze. Yes, you are on the right track! :)

    Reply

  2. #
    2
    Jenny @ BAKE — September 27, 2012 @ 1:15 pm

    WOW! these look incredible! I’ve noticed I’m getting far more absent minded too! you’re not alone!

    Reply

  3. #
    3
    Lori M — September 28, 2012 @ 1:18 am

    These look amazing… What form did you use for the chocolate cups??

    Reply

  4. #
    4
    Denise — September 28, 2012 @ 2:16 am

    Those look DIVINE. Love that there’s booze in them.

    Reply

  5. #
    5
    Catherine — September 28, 2012 @ 2:40 am

    OMG! They look and sound amazing! I am definitely making them. What did you use for the chocolate mold, a cupcake cup?

    Reply

    • Naomi replied: — October 9th, 2012 @ 9:54 pm

      Catherine-I used a silicone mold. The flexibilty of them makes for easy removal.

      Reply

  6. #
    6
    Paula — September 28, 2012 @ 2:51 am

    What do you recommend using to form the cups? Would silicone baking cups work? Thanks, making these ASAP!!

    Reply

    • Naomi replied: — October 9th, 2012 @ 9:52 pm

      Paula – I used silicone molds. The flexibilty of them makes for removing the cups alot easier.

      Reply

  7. #
    7
    phi — September 28, 2012 @ 3:06 am

    Vodka is a lovely baking companion… or just alcohol in general…

    Reply

  8. #
    8
    Brian @ A Thought For Food — September 28, 2012 @ 3:12 am

    Oh you! So freakin’ funny! I’m glad you made it home safely!

    You know how I feel about booze, so, yeah, I pretty much adore these babies

    Reply

  9. #
    9
    Janelle King — September 28, 2012 @ 1:49 pm

    This is so stanking cute and awesome. I glad you are okay. Take it easy doll!

    Reply

  10. #
    10
    KimB — September 28, 2012 @ 6:37 pm

    Looks super yummy! Did you mention what can of pan/mold you used for making the chocolate cups? I thought I might have missed it somewhere. I have been wanting to make my own chocolate cups.

    Great photo!

    Reply

  11. #
    11
    Erin @ Texanerin Baking — September 28, 2012 @ 9:35 pm

    Can I just say that I’m kind of happy that I don’t have a car over here. That stuff was so me although I never got in the wrong car. I hope it passes quickly. :)

    And these look amazing! Love the pictures, too. White chocolate and raspberries is kind of my favorite thing ever.

    Reply

  12. #
    12
    Sylvie @ Gourmande in the Kitchen — September 29, 2012 @ 9:53 pm

    I’m thinking it’s time for you to take a breather and have some down time. You have to rest and recuperate! Even just a short break makes a huge difference for me when I start feeling that way.

    Reply

  13. #
    13
    unsightly — September 30, 2012 @ 12:03 am

    When you are an over-obligator these things are bound to happen. Just take them in stride and keep on keepin’ on!

    Reply

  14. #
    14
    marla — September 30, 2012 @ 8:08 pm

    Party worthy indeed! If only I would let others enjoy them…all mine.

    Reply

  15. #
    15
    Elyse — October 5, 2012 @ 2:04 am

    These look fantastic in so many ways.

    Reply

  16. #
    16
    Grace Cuff — July 11, 2013 @ 7:04 am

    All My Favorite ingredients! How Would Make These Non-alchoholic? P.s. We Don’t Get Enough Rest…

    Reply

  17. #
    17
    Tracy Chivetta — March 21, 2014 @ 1:46 pm

    I have looked EVERYWHERE for any type of shooter mold and can not find anything close. Any ideas?

    Reply

Leave a Comment





Current ye@r *