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
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
Instructions
- 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.
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.
Notes
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
Averie @ Averie Cooks says
White & dark chocolate AND heavy cream and raspberries…and booze. Yes, you are on the right track! 🙂
Jenny @ BAKE says
WOW! these look incredible! I’ve noticed I’m getting far more absent minded too! you’re not alone!
Lori M says
These look amazing… What form did you use for the chocolate cups??
Catherine says
OMG! They look and sound amazing! I am definitely making them. What did you use for the chocolate mold, a cupcake cup?
Paula says
What do you recommend using to form the cups? Would silicone baking cups work? Thanks, making these ASAP!!
phi says
Vodka is a lovely baking companion… or just alcohol in general…
Denise says
Those look DIVINE. Love that there’s booze in them.
Brian @ A Thought For Food says
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
KimB says
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!
Erin @ Texanerin Baking says
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.
Janelle King says
This is so stanking cute and awesome. I glad you are okay. Take it easy doll!
Sylvie @ Gourmande in the Kitchen says
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.
unsightly says
When you are an over-obligator these things are bound to happen. Just take them in stride and keep on keepin’ on!
marla says
Party worthy indeed! If only I would let others enjoy them…all mine.
Elyse says
These look fantastic in so many ways.
Naomi says
Paula – I used silicone molds. The flexibilty of them makes for removing the cups alot easier.
Naomi says
Catherine-I used a silicone mold. The flexibilty of them makes for easy removal.
Grace Cuff says
All My Favorite ingredients! How Would Make These Non-alchoholic? P.s. We Don’t Get Enough Rest…
Tracy Chivetta says
I have looked EVERYWHERE for any type of shooter mold and can not find anything close. Any ideas?
jen says
I love the mold but can’t seem to find it anywhere – do you think you could email me the link of where you purchased it? my email is jennifer@tripda.com. Thanks!