Products used in this recipe
Chocolate Shot with Raspberry Filling
Yield: 20 Servings (1 cookie cup each)
Yield: 20 Servings (1 cookie cup each)
These delightful little chocolate cookie cups are baked to perfection, filled with raspberry-lemon pastry cream, and finished with a dark chocolate dip rim and raspberry crumbles. Serve them as a trio or offer them in your grab-n-go case as a portable sweet treat.
Preparation Instructions:
Step 1
Cream the butter and sugar in the bowl of a mixer. Add eggs and vanilla and mix until well combined. In a separate bowl combine flour, cocoa powder, salt, and baking powder and stir until well combined. Slowly add flour mixture to mixer bowl and mix on low until fully combined. Add chocolate chips and mix until incorporated evenly. Refrigerate dough for an hour before cooking.
Step 2
Preheat oven to 350˚F.
Step 3
Form the dough into 2 oz. portions and pack into cookie shot molds. Press the molding insert into the dough to form the shots. Bake for 18-20 minutes. Remove from the oven and allow to cool. Once the pan is completely cool, remove molding insert followed by cookie shots.
Step 4
Combine frozen raspberries, 2 Tbsp. of sugar, cinnamon, and lemon juice in food processor and blend until smooth, set aside. In bowl of a mixer, combine cream, remaining 2 Tbsp. of sugar, and salt then mix to stiff peak stage. Combine 1 cup of raspberry mixture with whipped cream and reserve the rest for another batch. Place filling in a pipping bag and keep frozen until service.
Step 5
To serve, melt dark chocolate over double boiler. Dip each cookie cup in melted dark chocolate and garnish with raspberry crumbles. Fill with raspberry filling and serve.
