Chocolate Intoxication

As my chocolate making journey continues, I must say it’s just getting more and more exciting! After making truffles and moulded chocolates for the last couple of months, I decided to indulge into something different. So the other day when I was at the store, I saw these shot glasses and the first thought which came to my mind was not alcohol but chocolates!! I quickly mapped out a rough recipe in my brain 🙂

Totally energised, I tried the recipe after I got back home, but I realized I had forgotten the cream….so I made it only with chocolates and the result was a bit of a goof up since the chocolate hardened once I refrigerated it. So I tried it the second time with chocolate ganache and yes this time it turned out softer as desired. This recipe can be a very good dessert, as well as a mid day treat for you chocolate lovers out there! 🙂

You do not need to be a pro to prepare this recipe…it’s really simple and easy for first timers as well. So here you go….



Preparation Time: 35 to 40 minutes (excludes time required to set the chocolate)

Makes: 10 shot glasses of Chocolate Intoxication


White Chocolate – 250 g

Dark Chocolate – 250 g

Cream – 1/3 cup each for the white and dark chocolate ganache

Dried cranberries – a handful, cut into small bits

Crunchy chocolate pearls – a few, as required

Mini marshmallows (optional) – a few, as required

Mini heart-shaped decorations – as required

Icing color (optional)


Special Accessories:

Weighing scale or measurement cups

Shot glasses – 10, (you can also use normal small dessert glasses if you don’t have shot glasses)

Zip lock packets (optional) – 2, for piping the chocolate in the shot glasses

Step 1: With a spoon add small amounts of dried cranberries at the bottom of the shot glasses.


Step 2: Take the white chocolate in a big bowl. If you’re using a block of chocolate, make sure you chop the chocolate finely before measuring so that the chocolate melts evenly. Take the cream set aside for white chocolate ganache in another bowl and heat it in the microwave or on the stove until the cream just starts boiling and you can see small bubbles. Pour the hot cream on the white chocolate and stir until you get a smooth and thick mixture of the consistency you wish. Set at room temperature for few minutes, for the ganache to cool down. . You can a pinch of icing/food color if you wish to add some color to the white chocolate ganache.


Step 3: Take a zip lock bag and add the white chocolate inside it with a big spoon and then tie the top of the zip lock bag. Now press the chocolate towards one corner of the zip lock bag and cut at the tip (from where you want to pour the chocolate). Pour the white chocolate ganache equally into the shot glasses so that it has filled up a little more than half in each of them. If the ganache is still warm, let it cool down a bit and then refrigerate it for around 5 to 10 minutes.


Step 4: Meanwhile, prepare the dark chocolate ganache in a similar way as the white chocolate ganache (described above) and pour it into another zip lock bag. Take out the shot glasses from the refrigerator. Add some marshmallows to the glasses and then add the dark chocolate ganache in a similar way to cover up all the glasses. Leave it to set for 15 to 20 minutes and then add some crunchy choco pearls and mini heart decorations on top. You can use other decorations too as desired. Leave it to set for another 5 minutes and then refrigerate it.


Step 5: Enjoy the chocolate intoxication at any time of the day 🙂

A few tips:

  • Take out the shot glass from the refrigerator and keep it at room temperature for few minutes before serving.
  • Add some strawberries on top if desired. However, if you’re adding fresh fruits make sure you make in small quantities so that you don’t need to store it for a longer time. Alternatively, you can add the fruits on top just before serving.

To print this recipe click here: Chocolate Intoxication

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