Irish Cream Jelly Shots
- Level: Easy
- Yield: 36 shots
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 79
- Total Fat
- 3
- Saturated Fat
- 2
- Carbohydrates
- 6
- Dietary Fiber
- 0
- Sugar
- 5
- Protein
- 1
- Cholesterol
- 13
- Sodium
- 22
- Total: 3 hr 20 min (includes chilling time)
- Active: 20 min
Ingredients
2 cups hot strong black coffee
3 tablespoons sugar
Five 1/4-ounce packets unflavored gelatin
One 750-ml bottle Irish whiskey and cream-based liqueur, such as Baileys Original Irish Cream
For Serving: Whipped cream and chocolate-covered espresso beans
Directions
Special equipment:
a wooden skewer and piping bag, optional- Line a 8-by-8-inch baking dish with plastic wrap so there is a 2-inch overhang on all sides.
- Whisk together the coffee and sugar in a medium bowl until the sugar dissolves. Vigorously whisk in 2 packets of gelatin until dissolved and the mixture thickens slightly. Strain the coffee mixture through a fine mesh sieve into the prepared pan. Use a spoon to scrape off any foam from the top. Refrigerate, uncovered, until firm, about 1 hour. Use a wooden skewer to poke several holes into the gelatin. (This will help the two layers stick together.)
- Microwave 1 cup of the liqueur in liquid measuring cup on high until hot, about 1 minute. Add the remaining 3 packets of gelatin and whisk until dissolved. Add the remaining liqueur and whisk to combine. Pour the mixture over the set coffee gelatin and chill until completely firm, about 2 hours.
- Gently lift the gelatin out of the pan using the plastic wrap to help you. Cut into 36 squares. (You could also use a small shamrock cookie cutter.)
- Pipe small dollops of whipped cream on top of each jelly shot and top each with an espresso bean. Refrigerate until ready to serve.