While I was searching for mini desserts, I came across this recipe on Food Gawker. It looked right up my alley. I love chocolate and raspberries together. The original site said that the recipe was based on the movie “Waitress”, and the story on the blog did make me want to watch it.
The only adjustment I made was to use crushed chocolate cookies instead of chocolate biscotti like the recipe called for. In the future, I will also adjust the amount of raspberry vodka that I put in in. I’m all about adding liquor into cooking, but this was pretty strong since it doesn’t have the chance to cook off at all. I will probably cut that in half next time.
I also doubled the recipe, which made 18 shot glasses. The amounts listed below however are the original which says it makes 6-8 shots.
About 1/2 cup crushed chocolate cookies1/2 cup heavy whipping cream
3 TBSP light brown sugar
2 TBSP raspberry vodka (I used raspberry Belvedeer)
1 pinch salt
4 ounces dark chocolate, chopped
1/2 cup fresh raspberries
1/2 cup fresh blackberries
Crush the cookies or biscotti (I used my food processor) and put a layer in each shot glass.
To make the ganache, bring heavy cream, sugar and sal
t to just to a boil in a saucepan. Remove from the heat and add in the chocolate and vodka. Whisk until it’s melted and combined. Let cool for 5-10 minutes.
Then mash the berries together. I used my pestal and mashed them by hand. I wanted to still have chunks of berries. (I did this step the about an hour before serving).
The original recipe also included fresh whipped cream flavored with flavored with raspberry vodka. I ran out of time, so I didn’t do the whipped cream, but I’m sure it was an amazing addition!
Once the ganache has cooled a bit, carefully spoon it over the “crust”. Once you have them all filled, put them in the fridge for several hours or over night. Once they have had a chance to set a bit, spoon the berries on the top. If you are doing whipped cream, layer that right on top and enjoy!