chocolate cake shot whiskey
Essentially a Depth Charge this shot is a mix of RumChata and Irish Whiskey dropped into a pint of Guinness or stout. Add vodka and white chocolate liqueur.
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Make the Whiskey Ganache Filling.
. Whisk flour sugar cocoa baking soda baking powder and salt together in a. Place currants and whiskey in a saucepan heat until warm. Place the chocolate in a heatproof bowl.
Place the heavy cream in a small saucepan and bring to simmer over medium heat. Mix until powders dissolve. In a medium saucepan over low heat warm coffee whiskey 12 tablespoons butter and remaining.
Decorate the shot glass rim and top of shot as desired with optional toppings. Strain into two shot glasses. Butter a 10-inch springform pan.
In shaker with ice combine 1 part frangelico and 1 part vodka and shake up. Coat lemon wedge in sugar and pour shot into glass. Pour the corn syrup onto a shallow plate making a fairly thick layer.
Lightly grease a 10-inch fluted tube pan such as Bundt. Add whiskey and salt. Immediately pour it over the chocolate then let it sit for two minutes.
Cover and shake until condensation forms on outside of shaker 10-15 seconds. Using a rubber spatula gently stir the mixture from the center outward until smooth. If you prefer you can add the liqueurs to a shaker with ice shake and strain into a shot glass.
Dust with 2 tablespoons cocoa powder. Heat oven to 325 degrees. Fill shaker three-fourths full with ice.
Or can make a big batch of this and pour into individual shot glasses. Take the shot and follow with the lemon. Add the sprinkles to another shallow plate.
Heat oven to 375 degrees. Chocolate almonds espresso gelato dark chocolate espresso beans and 4 more Easy Hot Chocolate Drink The Recipes Pakistan whipped cream vanilla extract bittersweet chocolate sugar and 1 more. Strain into the sugar-rimmed shot glass and serve with a lemon wedge if desired.
Dip the shot glass into the sprinkles making a thick edge like you see on our shot glasses in the post. Grab a shot glass and turn the rim around in the corn syrup making a thick edge for the sprinkles to stick to. Fit the bottom with a trimmed sheet of parchment paper and lightly grease the parchment.
Stir chocolate and cake liqueurs together in a shot glass. Chug it before the cream in the liqueur curdles. Butter an 8-inch springform pan line with parchment and butter parchment.
In microwave oven or double boiler over simmering water melt chocolate. Preheat oven to 325 degrees. Put espresso and cocoa powders in a 2-cup or larger glass measuring cup.
Preheat the oven to 350 degrees F 175 degrees C. Top with whipped cream and sprinkles. Add enough boiling water to come up to the 1 cup measuring line.
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