Chocolate Almond Whip Dessert Shooters Recipes

Steps:

• Beat pudding mix and milk together in a bowl with an electric hand mixer until smooth and beginning to thicken, 1 to 2 minutes. Stir vodka and Irish cream liqueur into the pudding mixture. Fold whipped topping into the mixture until smooth; spoon into 16 small cups.

Steps:

• 1. Assemble your dessert shots parfait-style.
• 2. Chocolate Mousse Shooters: Crush oreos ziploc bag with rolling pin. Layer as follows: oreos, mousse, chocolate sauce; repeat layers; top with whip cream and sprinkle crushed oreos and drizzle chocolate sauce.
• 3. Sundae Shooters: Layer as follows: hot fudge/strawberry sauce, ice cream, fruit; repeat layers; top with whip cream and fruit.
• 4. Cheesecake Shooters: Mix graham cracker crumbs, butter, cinnamon and brown sugar. Layer as follows: graham crackers, cheesecake filling, strawberry sauce; repeat layers; top with whip cream and drizzle with strawberry sauce.
• 5. (original recipe/photos from tastebook.com/have tweaked contents)

Steps:

• Preheat oven to 350 degrees. Place almonds in a single layer on a rimmed baking sheet and toast until fragrant, about 10 minutes, shaking the pan halfway through. Line three rimmed baking sheets with parchment paper. Top two of the baking sheets with cooling racks; set aside.
• In a medium saucepan, combine the sugar, water, toasted almonds, and cinnamon. Cook over medium-high heat, stirring constantly, until sugar becomes golden, then starts to crystallize, and almonds are completely coated, about 8 minutes. Pour the almond mixture onto the parchment-lined baking sheet. Transfer to the freezer or refrigerator to chill for 15 minutes.
• Place the chocolate in a heatproof bowl and set over a pan of simmering water. Stir until melted. Add the chilled almond mixture, stirring until nuts are thoroughly coated. Divide between the two cooling rack-lined baking sheets. Separate almonds with a fork. Place baking sheets in refrigerator until chocolate is set, 3 to 4 minutes.
• Place cocoa powder in a large bowl and add the almond mixture. Toss to coat, shaking off excess cocoa powder. Store in an airtight container for up to 1 month.