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!
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
Chocolate shavings, if desired
6 Rich Tea Biscuits or any 3-inch round butter cookie
- 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.
- 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.
- 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.