Go Back
Print

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

  1. In a saucepan combine the heavy cream and chocolate chips over medium low heat, stir until chocolate is completely melted.
  2. Reduce the heat to low and simmer, stirring constantly until the mixture thickens.
  3. Pour into a bowl and refrigerate for an hour.
  4. 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.
  5. *Taste the mixture. Add more rum to taste.

Amaretto Whipped Cream

  1. In a small mixing bowl whip together Cool Whip and amaretto until well combined.

Assemble

  1. Pipe in chocolate rum cream into phyllo dough.
  2. Pipe amaretto whipped cream on top of chocolate rum cream.
  3. Place a raspberry and small mint leaf on top of whipped amaretto cream.

Serve immediately.

  1. These can be refrigerated but the chocolate cream will stiffen.