Friday, November 25, 2011

White Chocolate Raspberry dessert shots

Raspberry and white chocolate go so well together and to serve it in a shot glass just elevates it to something special.  Shot glass desserts are kind of my new obsession lately.  They are so easy to make and so fun to eat. 


Raspberry sauce
Here's what you'll need:
Raspberry sauce
2 cups raspberries (fresh or frozen)
1/2 cup sugar (a bit more if the raspberries are very tart)
1tsp cornstarch

Cook the raspberries and sugar in a small sauce pan over medium heat for about 10 minutes or until the raspberries and sugar dissolve and the mixture comes to a boil. Dissolve the cornstarch in about 1 tablespoon of water, then add to the raspberry mixture. 

 Boil and stir for 10 more minutes until it thickens a little.  Remove from the heat and let cool.     

Here's what you'll need

White Chocolate mousse

3.4oz box of White Chocolate pudding (you don't have to use sugar free but it was all I could find)
1 1/2 cup of milk
1 cup of whipped cream (I used Coolwhip and saved about a cup for garnish)

Mix the pudding and milk together for about 2 minutes until it thickens.  Fold in the whipped cream. 

To assemble the dessert shots I placed the raspberry sauce and the mousse in decorator bags with the tip snipped off.  If you don't have any disposable decorator bags then you can use a Ziploc bag but you will have to kind of squeeze the bag to fit into the glass.  If the raspberry sauce is too runny for the bag then it either didn't cook long enough or needs more cornstarch.  The sauce should stay in the bag with minimal dripping.  I did put a long decorators tip on my mousse bag but in the end it wasn't really necessary. 

Start with about 1/4-1/2 and inch of raspberry sauce in the bottom of the glass.  Then follow with about 3/4 inch of mousse. Repeat with raspberry sauce and mousse then place a small amount of raspberry sauce on top.  Then finish it off with a small dollop of whipped cream on top. 

There are so many ways you could garnish these...

I chose chocolate hearts which could have been done in pink chocolate as well.  These are very easy to make with melted chocolate placed in a Ziploc bag with the tip trimmed off.  Then draw heart shapes onto wax paper and let cool.  Voila you have a chocolate heart garnishes. This could be made in any number of shapes.

You could also top these with a raspberry and a mint leaf.  Much easier and fresher. 

Pretty white chocolate curls would work too. 

These work beautifully at Christmas or for a sweet treat on Valentines day.  Enjoy!

Recipe card


  1. Can we make this 1 day in advance and leave it in the refrigerator?

    1. This comment has been removed by the author.

    2. Yes. I normally assemble them ahead of time. Since there are no dry ingredients they store well in the fridge for a few days.


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