Raspberry Martini Mousse Shooters

 Moose shooters


Raspberry Martini Mousse Shooters…

Make this for your next party & everyone will be talking about these for weeks.

Source:  http://www.bakersroyale.com/

Raspberry Martini Mousse Shooters
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  1. 6oz white chocolate, melted (about 1 cup)
  2. 3 oz dark chocolate, melted (about 1/2 cup)
  3. 1 1/2 cup heavy cream, cold
  4. 1/2 cup confectioner sugar
  5. 1/2 cup vodka
  6. 4 oz raspberries, pureed
  1. Melt both chocolates. Using a small paint brush, lightly spot areas with dark chocolate. Then use a separate brush and cover walls of form with white chocolate transfer to freezer and chill for 5 minutes. Remove and apply a second coat and chill once more. The chocolate cups can be made 3 days in advance and kept at room temperature or stored in the refrigerator.
  2. Place heavy cream in a cold bowl, using a hand mixer, beat until soft peaks form. Add sugar and beat until combined and peaks hold with out a curve. Add in vodka and beat until combined.
  3. Turn off hand mixer and use a sturdy spatula or wooden spoon to fold in raspberry puree.
  1. I used confectioner sugar instead of granulated sugar since it dissolves more quickly and reduces the chance of over beating the cream to a curdled looking state.
  2. I did not push my raspberry puree through a sieve, but you may want to to avoid any seeds - confession, I was too lazy!
  3. Before you start mixing, place bowl and beaters in the freezer to chill. This will help to speed up the time it takes to set the raspberry martini mousse.
  4. To cut down the time skip the chocolate cups for shooter style glasses
Guru to the Outdoors http://gurutotheoutdoors.com/



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