These little gelée shots are delicious and potent. They are softer set than a jello shot, so don’t expect a firm texture. The gelee and truffle portion can be assembled and made ahead; cover with plastic wrap. I recommend topping the glasses with chantilly and garnish just before serving.
Insert a pop stick into the indention in each truffle. Set aside.
Sugar Rim Glasses
Set eight 2.5 ounce shot glasses in a baking pan or on a tray. Pour a little corn syrup or piping gel into a small shallow dish. Pour sugar into a separate shallow dish.
Lightly dip an index finger into the corn syrup and run it across the rim of each glass. Dip into sugar. Let sugar rimmed glasses stand at room temperature while the rest of the recipe is prepared.
Pour the water into a small saucepan. Remove two tablespoons of the water to a small condiment cup and sprinkle the gelatin over the surface. Let stand until bloomed and fully set.
Add the sugar to the saucepan. Cook on medium-high heat until the sugar completely dissolves, about 5 minutes. Remove from heat. Stir in the bloomed gelatin. Mix until the gelatin is completely dissolved. Let the simple syrup mixture further cool until just warm. Add the champagne and mix well. Pour the champagne gelée into each glass. Transfer the glasses to the refrigerator to chill for 2 hours.
In a medium bowl, beat heavy cream with an electric hand mixer until soft peaks form. Gradually add sugar and beat until stiff peaks form; add vanilla and beat again.
Transfer mixture to a piping bag fitted with a star decorator tip. Pipe whipped cream into each gelée. Garnish with more sparkling sugar.
Refrigerate until ready to serve.
Keyword champagne jelly, desset shot, new year's eve dessert, sugar rim