Milk Chocolate Mousse Shots Recipe

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Milk Chocolate Mousse Shots Recipe:- Dessert is everybody’s favourite. Indeed, for some individuals, it is the most enjoyable portion of a meal. Despite the fact that I am not really someone who has a sweet tooth (give me cheese or a package of crisps over a bar of chocolate any day), I do enjoy a nice dairy dessert.

Yes, dairy desserts are my favourite since anything that incorporates creamy, buttery, dairy goodness was intended to be enjoyed. To make these Chocolate Dessert shots, you need to incorporate some chocolate into the mixture, and you will have a recipe that is sure to be a hit.

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My love of tiramisu, which is a sponge finger and mascarpone layer cake, which I must confess I haven’t cooked in a while, plus an abundance of chocolate sponge fingers that I had lying around the house inspired me to come up with this recipe, which is a relatively recent discovery.

With the promise that I would bring dessert with me to my sister’s house one evening, I knew that this would be the perfect opportunity for me to test out this recipe on a group of hungry animals that were nonetheless critical of my performance.

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The dish was successful for me as well; the shots were consumed in a matter of minutes, and some of my most scathing critics, namely my children, complained that the servings were too small, haha!

The dessert begins with a base of sponge fingers flavoured with coffee, has a layer of mousse that is chocolate-flavored in the middle, and is finished off with a layer of whipped cream that is light and airy with a final component….I am aware, doesn’t that sound blissful?

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Not until you get a taste of it! Oh, and how could I forget the finishing touch, which is a chocolate Malteser or a chocolate Malteser, although if you really wanted to be good, you could easily use fruit instead.

 

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Milk Chocolate Mousse Shots Recipe

I have used chocolate flavoured sponge fingers in this recipe, although they are more commonly available plain from most major supermarkets, use whatever type you are able to source locally, the recipe will work with either type. The sponge fingers are soaked with a sweetened coffee solution.

if you’re not a big fan of coffee you may want to soak the sponge fingers with a hot chocolate drink using milk/water instead, the main point being to soak the fingers so that they are moist and flavoursome once chilled.

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A couple of tips to help you whip the middle layer to mousse-y perfection. 1. After melting the chocolate and double cream together in the microwave (or over a double boiler) allow the mixture to cool and then chill in the freezer for 15 – 20 minutes, chilling the mixture helps it to whip easily,

if the mixture is still warm it is very difficult to whip and will remain runny. 2. When whipping the melted chocolate mixture look for the consistency of a slightly thick but pourable custard rather than soft peaks of whipped cream, you must be able to pour the chocolate mixture into your shot glasses rather than spoon it in.

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The final layer of whipped cream is super simple and you merely need to add some granulated sugar to the double cream, whisk together and then fill a piping bag to pipe the swirly tops. If you don’t have piping bags or nozzles, you can just spoon the cream over the top, may not be as attractive as piping but it IS just as tasty.

I hope you all find the recipe easy to follow and it goes down as well as it has done with my family!

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You will need: for Chocolate Dessert Shots

200ml sweetened dark coffee solution (1 tsp sugar, 1 tsp instant coffee granules in boiling water) Two 300ml double cream pots I used chocolate chips, but a bar will work too.

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2 tablespoons granulated sugar 1 pack sponge fingers (at least 8 for this recipe) optional garnish: chocolate Maltesers or chocolate/fruit

 

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Method

To make a sweetened dark coffee solution, dissolve 1 tsp sugar and 1 tsp instant coffee granules in 200ml boiling water and set aside. In a clean microwaveable bowl, melt 100g milk chocolate, cutting it into smaller pieces if using a bar.

 

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Pour one pot of double cream over the chocolate and microwave for 30 seconds.

Mix the two ingredients with a spatula or spoon until incorporated (bottom right photo).

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To cool the mixture faster, I freeze the bowl for 15–20 minutes. Whisking the mixture after chilling will not work if it is not adequately chilled.

Meanwhile, prepare the remaining ingredients.

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Ingredients
  • 200ml of dark coffee (dilute 1 tsp of sugar and 1 tsp of instant coffee granules in 200ml of boiling water)
  • 2 pots of double cream (approx 250ml each)
  • 100g of milk chocolate (or dark if you prefer)
  • 2 tbsp granulated sugar
  • 1 pack of spongefingers
  • chocolate Maltesers OR a chocolate/fruit of your choice to garnish (optional)
Method
  1. Start by making a sweetened dark coffee solution; dissolve 1 tsp of sugar and 1 tsp of instant coffee granules in 200ml of boiling water. Leave to cool to one side.
  2. In a clean microwaveable bowl place 100g of milk chocolate, if you are using a bar of chocolate, cut the chocolate up into smaller pieces to make it easier to melt.
  3. Pour one pot of double cream over the chocolate and heat in the microwave in short 30 second bursts.
  4. Use a spatula or spoon to mix in between, until the two ingredients are fully combined (bottom right photo).
  5. Cool the mixture and then chill – I usually place the bowl in the freezer for 15 – 20 minutes to speed this up. The mixture will be whisked after chilling, if the entire mixture is NOT CHILLED properly it will NOT WHIP.
  6. In the meantime prepare the remaining ingredients.
  7. In another clean bowl pour the remaining pot of double cream, add 2 tbsp of sugar and whisk using a handheld mixer.
  8. Whip the cream until you have soft peaks – be careful not to over whip, it is better to under whip the cream than over whip.
  9. Prepare a disposable piping bag by snipping off the tip and place a Wilton 1M piping nozzle inside.
  10. Fill the piping bag with the whipped cream, twist the top of the bag tightly and leave to one side till needed.
  11. Once the chocolate mixture is completely chilled, whisk using your handheld mixer….
  12. until the mixture resembles custard of a pouring consistency (top left photo). This can take up to 7 – 8 minutes to whip, if the mixture is still warm it will not whip or thicken, place it back in the freezer to chill some more if you find it doesn’t start to thicken and try again until you reach the desired consistency.
  13. Next take one sponge finger and cut into 3 equal pieces.
  14. Place two pieces into each shot glass, try laying them upright or flat if you find making them fit difficult. I found for these glasses laying them flat worked best, whereas on my previous attempt placing them upright worked better as the glasses were taller and narrower. Play around and see what works best for the glasses you are using.
  15. Repeat the process for all of the glasses.
  16. Next take the cooled coffee solution and pour 1 tbsp over the sponge fingers in each of the shot glasses (top right photo). Repeat for all 12 glasses, discard any remaining coffee solution.
  17. Then using a spoon or ladle, pour over the whipped chocolate mixture (bottom left photo). Clean up any spills to the side of the glasses immediately as you go.
  18. Tap the glasses to help bring up any air bubbles to the surface (bottom right photo), burst any air bubbles which have difficulty rising using a toothpick.
  19. Repeat the process for all the glasses and use up as much of the chocolate mixture as possible, ensuring you leave a small gap at the top of the shot glasses for piping the remaining whipped cream.
  20. Once you have filled the glasses with the chocolate mixture, begin to pipe the whipped cream on top.
  21. Start in the centre of each shot glass, and pipe a swirl….
  22. bring the cream around the inner rim of the glass and pipe upwards, finish with an ice cream style swirl on the top.
  23. Repeat piping cream on all 12 glasses.
  24. Finally, garnish the top of your cream swirls with one chocolate (or fruit) of your choice, I have used Maltesers. Chill the dessert shots until it’s time to serve.
  25. These can be made a day in advance and kept refrigerated.
  26. Watch the delight on everyone’s faces as they enjoy bite after bite of this dessert, just make sure you grab a glass for yourself, they’ll be gone in a shot!

 

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Author

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  • JASMINE GOMEZ

    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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