Name: Chocolate Shot Glasses
Prep time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 1 cup chopped chocolate; 1 cup Baileys Liqueur; Whipped cream, for serving

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There are many occasions where you can use shot glasses, but why not go a step further and use chocolate shot glasses?

This is an amazing idea I love and have used for several occasions over the years. They’ve always been a huge hit, and now I want to share my recipe with you.

Chocolate shot glasses are easy to make and even easier to use. I have never served these and had to clean after anyone because everyone ate their chocolate shot glasses!

I serve these at the end of the night, sometimes as a fun dessert and sometimes as a welcome gift for my guests.

Which Chocolate To Use?

The thing here is not which type of chocolate you want to use, in terms of flavor; dark, milk white, but it is the matter of the chocolate resistance to heat.

We have another article for you to check out if you’d like suggestions for the best chocolate for melting.

We have all discovered at some point that if we hold chocolate too long, it starts to melt in our hands. A regular bar starts to melt between 86-90°F.

This is significantly lower than the average temperature of the human body, which is 98.6°F. The heat from our hands raises the temperature of the chocolate and causes it to melt.

Now this is not very handy when you have chocolate shots, which are held in your hand. The best way to avoid any melting is to use heat-resistant chocolate.

Brands Like Cadbury and Mars have developed heat-resistant chocolate bars, that start to melt at 104°F. These chocolates will not melt in your hand or at warm weather.

If by any chance you cannot find a heat-resistant chocolate, then go with quality dark chocolate. Still, even the best chocolate will melt if you do not temper it properly.

How To Temper The Chocolate

Proper tempering means heating and cooling chocolate to stabilize it for making candies and confections. The tempered chocolate has a smooth and glossy finish, and most importantly, it will not melt on your fingers instantly.

The tempering is all about temperature!

Use a candy thermometer to avoid heating chocolate above 130°F. My favorite method is with the double boiler. I chop the desired amount of the chocolate and place only two-thirds of the chocolate in the top pan of a double boiler.

Heat the chocolate over hot and not boiling water, until the chocolate reaches 110-115°F.

Once the chocolate reaches that temperature, place the top pan of the double boiler on a towel. Cool chocolate by stirring to 95-100°F.

Add rest of the chocolate and stir until melted. This chocolate is ready to be used for molding, coating, or dipping.

You can also melt your chocolate in a microwave. Heat the chocolate at medium power for 30-seconds. Remove and stir before returning to microwave and repeating the heating process.

You do not want to melt the chocolate completely, but with some small lumps. When these appear remove the chocolate from a microwave and stir until smooth. Allow it to cool down to 90-100°F.

Here’s a great visual tutorial with three easy ways to temper chocolate from Sugar Geek Show on YouTube.

How To Mold Chocolate

The easiest method is to buy yourself silicone food-grade mold in shape of small shots. These are usually used to make ice glass shots, but they work like a charm here.

This is very easy and just requires some melted chocolate. Fill the silicone mold with the melted chocolate and pop in a freezer. And there you go – your shot glasses are ready for use once firm.

The second method is different and it is for all of you who do not have this shot glass mold. I used it in this recipe especially for you.

For this method you will need small paper cups, approx. ¼ cup or less of in the volume. Make a small cut on the side of a cup with scissors. You need to make one otherwise you will not be able to get those shots out without breaking them.

Once the cups are cut, start to melt your chocolate. Choose the method you prefer, double boiler or microwave.

Temper the chocolate and fill the cups with some of the chocolate (I used around 2 tbsp of melted chocolate).

Swirl the chocolate around the paper cup and invert the cup on a baking sheet or a serving plate. Pop the cups into a freezer until hardened. Once the chocolate is very firm, peel away the paper cup.

Fill the chocolate shot glasses as you desire.

What To Use As A Filling

I used Baileys, but here are some other fantastic options, with alcohol and without one:

Salted caramel latte
Peppermint hot chocolate, but the chocolate must be cooled
Orange shots, made with Grand mariner, Kahlua, and crème de cocoa
Chocolate or Coffee liqueur
Or Frozen Wild Turkey, which is a mix of butter pecan ice cream, Amaretto, and Wild turkey bourbon

How To Make Chocolate Shot Glasses

Preparation time: 30 minutes

Servings: 6

Ingredients:

1 cup chopped chocolate
1 cup Baileys Liqueur
Whipped cream, for serving

Instructions:

Melt the chocolate in a double boiler or microwave. Cool down the melted chocolate to 100°F.

Make a small cut on the side of your paper cups.

Fill each cup with some melted chocolate, and swirl the chocolate around, until all of the inside of the cup is coated.

Invert the cups on a baking sheet or a plate and pop in a freezer, until the chocolate is hardened.

Remove from the freezer, and peel away the paper cups.

NOTE: While peeling the paper cups, I like to wear food-grade disposable gloves on my hands, just to prevent melting chocolate and leaving fingerprints all over the chocolate.

Once the paper is peeled, fill your cups with your desired beverage. Top up with some whipped cream.

NOTE: If you notice some cracks on the shot glass, you can repair them by brushing some melted chocolate over the crack and allowing it to set.

Serve shot glasses as desired and enjoy!