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.
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.
Rasberry Martini Mousse Shooters
- 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
- 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.
- 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.
- Turn off hand mixer and use a sturdy spatula or wooden spoon to fold in raspberry puree.
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