Mini Boozy Chocolate Cream Desserts are a fun dessert for special occasions like Valentine’s Day, birthdays and bridal showers.
Hey let’s get drunk on dessert. Seriously, if shots tasted like this then I would have a serious problem. Honestly, I don’t think you will get falling down drunk on these dessert shots. Maybe a buzz depending on how many you eat.
So whats makes these mini boozy chocolate cream desserts so boozy anyway? The chocolate cream is spiked with dark rum. Does this chocolate cream sound familiar? I fell in love with this cream after I found these Chocolate Cream Slices in an old vintage cookbook. The whipped cream is blended with amaretto. Why haven’t I thought of this before? I have been putting it on my Boozy Hot Chocolate, my cappuccino, and eating it by itself with a spoon. It is so good I don’t think I can go back to plain old Whipped Cream.
Valentine’s Day is right around the corner as if you really needed an excuse to make these! This fun mini desserts are perfect for Valentine’s day, birthdays and bridal showers. Also any holiday or occasion where chocolate and booze are totally acceptable.
Mini Boozy Chocolate Cream Desserts
Mini Boozy Chocolate Cream Desserts
Ingredients
- 1 12 pk package of phyllo dough cups
Chocolate Rum Cream
- 3/4 cup heavy cream
- 5 oz. semisweet chocolate chips
- 2 tsp dark rum
- 1/2 tsp vanilla extract
Amaretto Whipped Cream
- 4 oz. Cool Whip half the container OR 4 oz. fresh whipped cream
- 1 Tbs amaretto
Raspberry & Mint for garnish.
Instructions
Chocolate Rum Cream
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In a saucepan combine the heavy cream and chocolate chips over medium low heat, stir until chocolate is completely melted.
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Reduce the heat to low and simmer, stirring constantly until the mixture thickens.
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Pour into a bowl and refrigerate for an hour.
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Pour dark rum and vanilla into the chocolate cream and beat until the mixture is smooth and creamy and forms soft peaks. Do not over beat the cream it could turn to butter.
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*Taste the mixture. Add more rum to taste.
Amaretto Whipped Cream
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In a small mixing bowl whip together Cool Whip and amaretto until well combined.
Assemble
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Pipe in chocolate rum cream into phyllo dough.
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Pipe amaretto whipped cream on top of chocolate rum cream.
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Place a raspberry and small mint leaf on top of whipped amaretto cream.
Serve immediately.
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These can be refrigerated but the chocolate cream will stiffen.
