I’m BACK (bitches)! I can’t believe how long its been since I last posted on this blog, but my defense is that my camera got smashed… and by that I mean my boyfriend accidentally drove over it with his truck. If I was a conspiracy theorist, I would have written accidentally in quotes because I know he gets so sick of looking at my hundreds of food photos. But what better way to make a triumphant return, with a new, wonderful camera than with a recipe for jello shots!
“Yellow the leaves of the rowan above us, And yellow the wet wild-strawberry leaves.”
-W.B. Yeats, The Falling of the Leaves
When I initially sent the picture of these to my friend Ana, her response was “Ew, I hate you.” I know that was a commentary on the absurd amount of time I’m willing to spend on making something like this, but the truth is that it doesn’t take that long and everyone will be super impressed with you… and you will find out who your real friends are. Ana will never get any of my jello shots.
Strawberry Jello Shots
24 Strawberries (the bigger the better)
1 cup + 24 individual Dark Chocolate Baking Discs
1 box Strawberry Jello (I used the low-sugar kind which was a .6oz box, you can disregard the package directions)
1 1/2 cup Hot Water
1 1/2 cup Whipped Cream Vodka (I used Pinnacle brand)
*Note: these are best if made the morning of the day you want to serve them– the cut strawberries will begin to wilt if refrigerated over night, but if you need to do that, you can always top them each with a little dollop of whipped cream, they’ll still be delicious!
1. Hull the strawberries– cut the leaves off and hollow them out the best you can without poking through the sides. I used a small melon baller but if you don’t have one you can just use a knife. Once they are hollowed out, put them cut side down on a paper towel to drain out any juice.
2. Melt the 1 cup of chocolate discs in a microwave safe bowl in 30 second intervals, stirring in between until it’s smooth (remember to reserve the 24 discs). Dip the strawberries in the chocolate and again, set them cut side down and balance a disc on the tip of the chocolate– see picture below– I initially used a muffin tin to hold them, but I realized that wasn’t necessary.
If the melted chocolate in the bowl starts to harden again, just pop it back in the microwave for a few seconds.
3. Once all the strawberries have been dipped in chocolate, pop them in the freezer to make sure the chocolate gets hard while you’re prepping the Jello.
4. Make the Jello by combining the powder with 1 1/2 cups of hot water and mixing until the powder is dissolved and then add the vodka and stir again to combine. I transferred the mixture to a measuring cup to make it easier to pour into the strawberry “cups.”
5. Take the berries out of the fridge and flip them over (the discs act as little stands so the berries sit flat). Fill each to the brim with the Jello mixture and put them on a cookie tray. When they’re all full, put them back in the fridge for a couple of hours until the Jello has firmed up. I garnished mine with mint leaves to make them pretty!