CHOCOLATE ECLAIR EDIBLE COCKTAILS

You may wonder why you are getting two different versions of this edible cocktail. There's two versions because I had tons of lovely custard cocktail gel left over after making the samples for the photo shoot. Why not make a pudding cocktail too? So I did.
I hand made these chocolate cups because my chocolate mold did not come in time. You can also buy ready made chocolate cups at Amazon. I'm doing that next time, it's just plain easier - though I did infuse my chocolate cups with a nice little pinch of sea salt.
You can also make your own alcohol infused whipped cream.
Tip: If you want a firmer custard cocktail gel to serve without the chocolate cups just add one additional package of gelatin to the custard recipe.
CHOCOLATE ECLAIR EDIBLE COCKTAILS (Jello Shots)
INGREDIENTS 1 Small Box of Instant Vanilla Pudding 1 Pkg. Knox Gelatin 1-1/2 cups cold whole milk 1 C. Cake Vodka minus 3 Tablespoons 3 Tablespoons of Caramel Sauce Chocolate Sauce 1/2 C. Dark Chocolate Chips Alcohol Infused Whipped Cream Dark Chocolate Shavings Pinch of Sea Salt Spray Cooking Oil
TOOLS Measuring Cups & Spoons, 8"x8" Cake Pan, Large Spoon, Medium Mixing Bowl, Whip, Double Boiler (or equivalent),  Chocolate Cup Molds, Small Martini Glass
DIRECTIONS FOR THE CUSTARD COCKTAIL GEL
Spray your cake pan and set aside. Mix the caramel sauce in with the cake vodka and set aside. Place the milk into your saucepan and sprinkle the Knox in, stir and allow to settle for a minute or two. Heat on low setting until the gelatin is completely dissolved, about 2 to 3 minutes or so. Remove from heat and set the gelatin milk mixture aside. In a separate bowl add the remaining 1 cup of milk and the pudding mix and beat for about 1 minute or until the pudding is completely incorporated. Add in the gelatin milk mixture, mix well. Immediately add the 1 cup of cake vodka/caramel sauce mixture and mix for another minute. Pour into your greased cake pan and let set for at least an hour. Once your pudding gel has set up you are ready to cut or scoop.
DIRECTIONS FOR THE CHOCOLATE CUPS
Melt your chocolate chips in a double boiler until smooth and creamy. Avoid getting any liquid into your chocolate as this will cause the chocolate to seize up. Add a pinch of salt and gently stir in. Pour this into chocolate cup molds and put in the fridge to set up.
ASSEMBLY FOR THE CUSTARD COCKTAIL GEL
Spoon a dollop of the alcohol infused whipped cream into the cup leaving enough room to set in the custard gel. Gently place your custard cocktail gel into the whipped cream. Shave on some dark chocolate and plate.
ASSEMBLY FOR THE CHOCOLATE ECLAIR PUDDING MARTINI
Scoop some little spoonfuls of the cocktail gel custard into a small martini glass leaving some open spaces. Pour the chocolate syrup around the pieces and let it drip down into the spaces. Top off with the alcohol infused caramel whipped cream. Shave on some dark chocolate and serve.


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