Description
These easy peppermint chocolate jello shots for Christmas parties are a festive, no-fuss dessert that combines rich chocolate and cool peppermint in a perfect little bite. They come together in about 20 minutes of active work and are sure to be a crowd-pleaser at any holiday gathering.
Ingredients
Scale
- 1 cup (240 ml) boiling water
- 1 box (3 oz / 85 g) chocolate Jell-O
- 1 packet (about 2 tsp / 7 g) unflavored gelatin
- 1/2 cup (100 g) granulated sugar
- 1 cup (240 ml) cold water, divided into two 1/2 cup portions
- 1/2 cup (120 ml) vodka
- 1/4 cup (60 ml) peppermint schnapps
- 1/2 tsp peppermint extract (optional)
- 1 cup (240 ml) heavy cream
- 2 tbsp powdered sugar
- Crushed candy canes or peppermint candies (about 1/4 cup) for garnish
Instructions
- Prepare the chocolate layer: In a medium bowl, combine the chocolate Jell-O powder, unflavored gelatin, and sugar. Whisk to break up any clumps. Pour in 1 cup of boiling water and whisk for a full 2 minutes until everything is completely dissolved. Add 1/2 cup cold water and whisk again. Let cool for about 5 minutes.
- Add the alcohol: Pour in the vodka and peppermint schnapps. Add the peppermint extract if using. Stir gently but thoroughly. Taste and adjust mintiness if needed.
- Pour and set: Pour the mixture into an 8×8 inch baking dish. Refrigerate, uncovered, for about 45 minutes to 1 hour until set but still slightly tacky on top.
- Make the cream layer: In a small saucepan, combine heavy cream and powdered sugar. Warm over medium-low heat, stirring occasionally, until sugar dissolves (about 2-3 minutes). Do not boil. Remove from heat and let cool to room temperature.
- Add the cream layer: Once the chocolate layer is set and the cream is cool, gently pour the cream over the top. Use a squeeze bottle or pour over the back of a spoon to avoid disturbing the chocolate layer. Tilt the dish to spread evenly. Refrigerate for at least 4 hours, preferably overnight.
- Cut and serve: When fully set, run a knife around the edges. Cut into 1-inch squares (about 16-20 pieces). Place each square into a shot cup or arrange on a platter. Sprinkle crushed candy canes on top just before serving.
Notes
Temperature matters: the chocolate layer must be fully set before adding the cream layer, and the cream must be at room temperature. Use a sharp knife run under hot water for clean cuts. These keep in the refrigerator for up to 5 days. Do not freeze.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 shot
- Calories: 85100
- Sugar: 810
- Fat: 45
- Saturated Fat: 2.53
- Carbohydrates: 1012
- Protein: 12
Keywords: peppermint chocolate jello shots, Christmas jello shots, holiday jello shots, peppermint jello shots, chocolate jello shots