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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 by Bakers Royale1

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.

Raspberry Martini Shooters via Bakers Royale1

Raspberry Martini Shooters via Bakers Royale 210x260

this recipe

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


  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.


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