Wednesday, October 30, 2013

Butter Toffee Candy Bar Shots in Edible Chocolate Shot Glasses


I can hardly believe we're sailing into November this week! As we cruise into these major holiday months, my attention is turned toward entertaining. I love to offer gussied up individual desserts at a meal's end. That's what these entirely edible shots are all about!

To make these you'll need a silicone shot glass mold. I found mine online (here). The mold is small and relatively inexpensive (they range from $3 to $15) so I didn't mind allotting it a little of my rationed cabinet space. I'm already planning to use it again for Christmas. Wouldn't a tray of these in gingerbread and peppermint flavors be so party-perfect? Yes!


Eating one of these is like eating a toffee candy bar, except with a flowing toffee center.  I decided to use store-bought tea biscuits as "coasters" and in the end I really appreciated having that cookie as a foil for all that sweet toffee. The rims of these are dipped in English toffee bits, which gives them a little extra crunch and yumminess.




I used about 3/4 lb. of milk chocolate for six shots. I didn't temper the chocolate, I just melted it slowly over a bain marie until it was smooth and then poured it into the cavities using a spoon. I suggest using block chocolate, but if using chocolate chips, check the label to make sure there's at least some amount cocoa butter in the ingredients. The good stuff (with cocoa butter) will mold better and you won't have as many gaps or air bubbles in your glasses. They'll taste better, too!


The added sword cocktail picks look pretty cute and contribute to the idea of these being "shots" - though there's not a drop of booze in there! But if you must, a jigger of rum in the toffee would make a delicious butter rum version. Now, that's an idea!

Butter Toffee Candy Bar Shots
[click for printable version]
Source: Sprinkle Bakes original recipe
Yield: 6 servings
Prep: 30 minutes, total time about 1 hour

You'll need a 6 cavity silicone shot glass mold for this recipe. They can be found online or at specialty cooking shops. The Rich Tea Biscuits I used as "coasters" are a product of the UK. US readers can find them in the international aisle at the grocery store. I've also purchased them at CostPlus World Market.

3/4 lb. milk chocolate
2/3 cup/ 138g dark brown sugar
1/2 cup/ 113g unsalted butter, cubed
7 oz. (1/2 of a 14 oz. can) sweetened condensed milk (not evaporated milk)
1 teaspoon vanilla
pinch of salt
4 oz. English toffee bits
Whipped cream
Chocolate shavings, if desired
6 Rich Tea Biscuits or any 3-inch round butter cookie
  1. Fill a saucepan 1/3 full of water and bring to a simmer. Chop chocolate into small even pieces and place in a metal heat-proof bowl. The bowl should be big enough to sit on top of the saucepan without it touching the water. Place the bowl over the simmering water and stir constantly with a rubber spatula until chocolate is completely melted. Place a 6 cavity silicone shot glass mold on a small baking tray. Fill the cavities halfway with the melted chocolate, then tap the baking sheet on the work surface to remove air bubbles. Fill the cavities the rest of the way and tap again until no air bubbles appear at the surface. Place in the freezer until completely solid, about 1 hour.
  2. Meanwhile, combine brown sugar, butter and sweetened condensed milk in a medium saucepan.  Place over medium-low heat and stir until butter is melted and sugar has dissolved. The mixture should not thicken much and should fall in a ribbon from your spoon. Stir in vanilla and the pinch of salt. Transfer toffee to a clean bowl to cool. Toffee is ready to use when barely warm and still pourable. 
  3. Unmold shot glasses by pressing them up from the bottom turning the mold inside-out. Twist the chocolate shot glass slightly and pull to release. Pour toffee bits into a shallow dish. Dip the rims of the shot glasses into the toffee filling and then into the toffee bits. Spoon toffee filling into the shot glasses (you should have a little filling left to drizzle on top later). Top the shots with whipped cream and a drizzle over some of the leftover toffee filling. Garnish with chocolate shavings, if desired. Refrigerate leftovers.

33 comments:

Rosa's Yummy Yums said...

Splendid! You are ever so creative and talented.

Cheers,

Rosa

Rochelle Hutchinson said...

These look so delicious. And those chocolate shots are just perfect!!

Erin @ The Spiffy Cookie said...

Love the edible shot glasses!

mallory @ Because I Like Chocolate said...

These are so elegant. And not as tricky to make as I thought they were going to be!

Erika Price said...

OMG - think I've died and gone to heaven!!!

Katriel-Maria Berbert said...

These are precious!! Love the little swords!

Tracy | Pale Yellow said...

Wow! These are gorgeous! You're seriously making me considered buying a shot glass chocolate mold!

Monica said...

You are never going to see anything "typical" in this space and that just continues to amaze me! Heather, you are seriously creative and talented (as I'm sure you know). This is just awesome! : )

Katrina @ Warm Vanilla Sugar said...

Is this real life? LOVE!

Tieghan said...

Oh Heather! Ever post amazes me and this is nothing short of incredible!! Like you I love the idea of finishing things off with a cute individual dessert and wow, this is gorgeous and delicious one! So pretty, so yummy!

Chloe said...

absolutely love the swords!

Liz @ Tip Top Shape said...

These are just too cute!!!!

Angelyn @ Everyday Desserts said...

Why are all your desserts so pretty!?? I love these!

ThisBakerGirlBlogs said...

In addition to drooling, I am also crying - oh, my YUM!!

Cookbook Queen said...

Stunning!! And they look SO SO good. That toffee in the center is calling my name!!

Divya Shivaraman said...

OMG...am dying here getting tempted...so perfectly done

Stephanie Parker said...

O-M-G! I am dying! This looks crazy delicious!!!

TertĂșlia da Susy said...

Que coisa mais bonita!
Kiss, Susana

Tricia Buice said...

Your creativity is astounding! What an incredible, edible dessert!

cafebaklava said...

How pretty are they..outstanding..acceserised too..very well done

Angela said...

These are gorgeous and I'm trying to source some molds over here in the UK although I doubt mine will look as good as these :-)

Kiran @ KiranTarun.com said...

Those are the best, most adorable shots ever!!

Debby Foodiewife said...

I just lack the confidence to make something as beautiful as this. You make it look so easy, but I dunno... as always, these are stunning pieces of work. I'd love to be invited to one of your parties. Beautiful....

Cat said...

Oh! Please invite me to your party! Those look incredible! What a great idea - looking forward to seeing what you create with these for Christmas! :-)

Cat said...

Oh! Please invite me to your party! Those look incredible! What a great idea - looking forward to seeing what you create with these for Christmas! :-)

Colette Joseph said...

Almost too pretty to eat....almost! ;)

tammy said...

do you know where to get the shot glass molds. thank you.

Allie BakingAMoment said...

These edible shots look so tempting! Those toffee drips are calling my name... and I love the tea biscuit "coasters." Such a well-thought-out dessert. :)

Ashley | Our Full Table said...

How cute are these! I just died!

precious harewood said...

Where do you get your block chocolate?

Patricia said...

Just ordered the mold for these...can't wait to make them!

Aurora said...

Admire a lot :D

Graham Blackall said...

I think I've just hit the jackpot finding your blog. All of your concoctions look so intricate and delicious, like something I would see in a fine restaurant.

These look absolutely divine.

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