Also known as dessert shooters, these shot glass desserts are perfect nibble-worthy party desserts for your Navratri gathering. The serving size of these shot glass dessert recipes is large enough to easily serve at least a party of 20. So try these Navratri desserts for your upcoming meet and greet this festive season. You can even make these in disposable glasses if you’re planning to take them to a potluck where you are in charge of the desserts.
1. Oreo Cheesecake Shooters(Makes 36 servings)
Ingredients:
Cookie Crust
- 15 Oreo Cookies
- 45 gm butter, melted
Oreo Cheesecake:
- 455 gm cream cheese, room temperature
- 155 gm powdered sugar
- 3 tbsp sour cream
- 1 tsp vanilla extract
- 475 ml heavy cream
- 18 Oreo Cookies, broken into small pieces
Whipped Topping:
- 235 ml heavy cream
- 30 gm powdered sugar
- ½ tsp vanilla extract
- For garnish: cookie crumbs (optional)
Instructions:
- Grind the Oreo Cookies in a mixer until broken down into fine crumbs. Add melted butter and grind for another round until combined well.
- Arrange the shot glasses and portion about two teaspoons of Oreo crumbs into each shot glass. Tamp down with a small spoon and set aside.
- Take a bowl and beat cream cheese and powdered sugar until combined. Stir in sour cream and vanilla extract.
- Take another bowl, and whip the heavy cream until stiff peaks form. Stir whipped cream into cream cheese mixture until combined. Fold in Oreo cookie pieces using a spatula.
- Pour the cheesecake filling into a large ziplock bag and snip off one corner. Pipe filling into each shot glass, filling about around ⅔ of the way until all shot glasses are filled. Set aside.
- For the whipped topping, add heavy cream, powdered sugar, and vanilla in a mixing bowl, and on high speed, beat, until stiff peaks form.
- Spoon the topping over prepared shooters. Garnish with cookie crumbs if using.
2. Chocolate Pudding Shooters(Makes 32 servings)
Ingredients:
Chocolate Pudding:
- 500 gm granulated sugar
- 145 gm Cadbury Cocoa Powder
- 155 gm cornstarch
- 1 ¼ tsp salt
- 2.7 liters milk
- 35 ml vanilla extract
- 145 gm butter
For the Parfait:
- 30 shortbread cookies
- 600 gm chocolate pudding
- 2 tsp ground cinnamon
- 1.5 litres whipped cream
- 32 Shot glasses (120 ml capacity)
Instructions:
Make the chocolate pudding first, or use a store-bought one. Take a big saucepan, and whisk sugar, cocoa powder, cornstarch, and salt.
- Place over medium heat, slowly add the milk, whisking constantly. Bring the mixture to a boil and continue to whisk for 1 more minute.
- Remove from heat and stir in the vanilla and butter until melted.
- Pour into a big bowl and cover with plastic wrap, pressing it directly onto the pudding to avoid forming milk skin, and chill for at least an hour.
- To make the parfait: Crumble the shortbread cookies into pieces the size of panko breadcrumbs.
- In a large bowl, combine the Chocolate Fudge Pudding with the cinnamon. Let rest 10 minutes, stir again, and transfer to a piping bag.
- Pipe 45 ml of pudding into the bottom of each shot glass, then sprinkle 1 tbsp of the crumbled cookies on top of the pudding.
- Pipe another 45 ml of pudding on top of the crumbled cookies, then pipe 1 Tbsp of whipped cream on top of the second layer of pudding.
- Lightly dust with cinnamon and refrigerate until ready to serve.
3. Chocolate Mousse Shooters(Serves 24)
Ingredients:
Crust:
- 180 gm chocolate cookie crumbs
- 75 ml melted butter
Chocolate Truffle layer:
- 340 gm semi-sweet chocolate chips
- 235 ml whipping cream
- 1 tsp vanilla
- 2 egg yolks
Mousse Layer:
- 4 egg yolks
- 50 gm sugar
- 235 ml + 355 ml whipping cream
- 170 gm white chocolate chips
Instructions:
- For crust, combine crumbs and melted butter and mix well. Place about 1 tablespoon in the bottom of shot glasses (60 ml) and press down. Refrigerate the glasses at this point.
- For truffle, heat a little water in a small saucepan. Once it simmers, add chocolate chips to a big heatproof bowl, put it over the saucepan, and stir constantly until melted.
- Gradually add whipping cream and keep stirring until combined. The mixture may thicken a bit but as you add the cream it becomes smooth again.
- Stir in vanilla and egg yolks and cook and stir for five to six minutes.
- Spoon the chocolate mixture about halfway up the shot glasses and refrigerate for an hour.
- For the mousse, beat the egg yolks until thick and pale in color, then gradually add in sugar and beat to combine.
- Heat the 235 ml whipping cream in a saucepan until just hot. Add half of the hot cream into yolks and add it all back into a saucepan. Keep stirring constantly over low heat until thickened.
- Fold in white chocolate chips until melted, pour into the bowl, cover, and refrigerate for two hours to chill.
- Beat the rest of the whipping cream until stiff peaks form and then fold in the vanilla mix into it. Spoon on top of the truffle layer, then refrigerate for one to two hours before serving.
10. Before serving, top with whipped cream, or a dusting of cocoa.