Tuesday, July 12, 2011

"Chocolate Frog" Jelly Shots

"Chocolate Frog" Jelly Shots, preparing to hop off the tray. . . 


Just a tiny bit of Potter-inspired jelly shotting for you today.  The recipe is a variant of the Bushwacker . . . very chocolatey though and missing the coconut.  (Link for the delightfully creepy frog molds . . . )

For more Potter-rific fun (and you know you want it) see:





(AND, depending on how R&D goes today, it is possible I may have one more Potter-esque jelly shot trick up my sleeve for you!)

XO, Michelle

Chocolate Frog Jelly Shots

Ingredients:
  • 1/2 cup water
  • 2 envelopes Knox gelatin
  • 3/8 cup vanilla ice cream, melted
  • 1/2 cup chocolate liqueur
  • 1/4 cup Bailey’s
  • 1/4 cup vodka
  • 1/8 cup amaretto

Directions: 

Prepare the molds with a light application of cooking spray.  Wipe the cavities clean with a paper towel.  This will leave a very slight residue which will aid in unmolding without affecting taste or appearance.  

Pour water in saucepan, sprinkle with gelatin.  Allow gelatin to soak for a few minutes.  Heat over very low heat until gelatin is dissolved, stirring constantly (approximately 5 minutes).  Add the melted ice cream.  Once combined, stir in vodka and the liqueurs.

Pour mixture into molds (or standard glass or non-reactive metal 1 lb loaf pan approximately 8” x 4” will work!).  Refrigerate until fully set (several hours or overnight).

To unmold, fill a larger container or clean sink with warm water (not too hot!).  With clean fingers, loosen the gelatin around the edges of the mold cavities.  Next, dip the bottom of the mold into the warm water for just a few seconds (10 seconds worked for me). Dry the bottom of the mold with a towel and check the edges to see if they are loose, if not, repeat the dip for just a few more seconds. Place a nonstick cookie sheet on top of the mold and invert.  The gelatin frogs should drop right out.  Return the “frogs” to refrigerator until immediately before serving.
  

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