White Chocolate Strawberry Shots

Nothing says loving like some jiggly jello. Impress your date this Valentine’s day with this tasty, boozy treat.  Alternating layers of white chocolate and strawberry spiked with whipped cream flavored vodka is sure to put your sweetie in the mood. Have a Happy Valentine’s Day!

2 tablespoons (2 envelopes) of unflavored gelatin powder
1 1/2 cups milk
1/2 cup sugar
1 cup white chocolate chips

1 cup boiling water
1 (3 ounce) packages of strawberry gelatin
1/2 cup cold milk
3/4 cup whipped cream flavored vodka

Heart shaped red sprinkles to garnish.

In a saucepan, sprinkle 2 tablespoons (2 envelopes) of gelatin evenly over 1 1/2 cups of the milk and allow the gelatin to absorb the milk for two minutes. Bring milk just to a boil while whisking the gelatin into the milk, careful not to let the milk boil over.  Stir in the sugar and reduce heat to medium. Stir in white chocolate chips and whisk until chips and melted and mixture is smooth. Transfer to a bowl and allow to cool to room temperature.

Meanwhile in a bowl, stir boiling water into strawberry gelatin until gelatin is fully dissolved. Stir in vodka. Allow to cool to room temperature and stir in 1/2 cup of the milk.

In a 1 1/2 in deep and 8 in diameter round cake pan (or equivalent sized Tupperware containers) pour in the strawberry gelatin mixture to until about 1/4 inch deep. Refrigerate until gelatin is set but not firm (gelatin should be nearly firm but still stick to you finger when touched). Pour in white chocolate mixture over the strawberry layer until about 1/4 in thick. Refrigerate until gelatin is set but not firm. Repeat these steps to create 4 layers.

House Cake Ware

Refrigerate until firm or overnight. Dip the pan in warm water for 15 second to loosen the gelatin and unmold onto a cookie sheet. Use small cookie cutters to cut out shapes. Peal away excess gelatin. Garnish with sprinkles and serve.

Makes about 20 jello shots (depending on the size of the cookie cutters). If you want to make more simply double the recipe.

About Victoria Belanger

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