Chocolate Chocolate Chip Edible Cocktail Gels

Who doesn't love chocolate? Who doesn't love white chocolate? How about chocolate chips? And booze? Yep, and got 'em all right here in adorable little edible cocktails for you! Yes, yes, I know. I'm evil.

CHOCOLATE CHOCOLATE CHIP
EDIBLE COCKTAIL GELS
(aka really chocolate loaded jello shots!)

INGREDIENTS:
WHITE CHOCOLATE PUDDING GEL SECTION

1 Pkg. White Chocolate Pudding Mix
2 Pkt. Knox Gelatin
1-1/2 C. Half & Half
1/2 C. Whipped Cream Vodka
1/2 C. White Creme de Cacao
1/2 C. Chocolate Chips, Chopped

CHOCOLATE FUDGE PUDDING GEL SECTION

1 Pkg. White Chocolate Pudding Mix
2 Pkt. Knox Gelatin
1-1/2 C. Chocolate Milk
1/2 C. Chocolate Vodka
1/2 C. Dark Creme de Cacao

TOOLS:
Measuring Cups & Spoons, Silicon Candy Mold, Large Spoon, Medium Mixing Bowls, Whip, Spray, Cooking Oil, 2 medium sauce pans.

DIRECTIONS FOR BOTH LAYERS:

• Spray your pans and/or mold(s) with cooking oil and set aside.
• Pour the pudding mix into a bowl and set aside.
• Measure out 1 cup of the non-alcoholic liquid (the chocolate milk for the chocolate layer, the half & half for the white chocolate layer) and set aside by the pudding mix
• Pour in ONLY 1/2 C. of non-alcoholic liquid into pan.
• Sprinkle in 2 Knox Packets.
• Let that sit for a couple of minutes, then stir well.
• Warm this liquid and gelatin mixture over medium-low heat, stirring often for about 3 minutes or until the gelatin has completely dissolved, stir well and sit aside.
• IN A BOWL mix the REMAINING 1 cup of non-alcoholic liquid with the package of pudding mix and whip briskly for a full minute.
• Pour in the liquid and gelatin mixture and stir in completely.
• Add in the 1 cup of alcohol (the chocolate vodka and dark creme de cacao for the chocolate layer, the whipped cream vodka and white creme de cacao for the white chocolate layer) and whip mixture again, briskly, for a full minute.
• If you're adding anything extra, like the chocolate chip bits, fold it in here.
• Prepare and pour the white chocolate layer first, allow this to set for an hour, then prepare and pour in the dark chocolate layer and allow the gels to set for a minimum of four hours.

PRESENTATION:

Dust a pretty plate with some cocoa powder, set a few gels around in a nice configuration then add a few chocolate chips or chocolate curls.

These will really impress your guests . . . if you can keep from eating them all yourself .

 If you prefer the more conventional:
THE CHOCOLATE CHIP COOKIE MARTINI

Updated 8-2018

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Beat the Fall Heat: CUCUMBER CILANTRO MARTINI

The end of summer doesn't mean the end of the heat, especially here in the Southwest, so I like to take a cool, refreshing cocktail out onto the deck to watch the sunsets and this is a perfect sip on a warm early Fall evening:

CUCUMBER CILANTRO MARTINI

2 oz Vodka

1 oz Lime juice
1/2 Oz Agave Syrup
2 Cucumber slices
Fresh Cilantro

Chill your glass in the freezer. In a cocktail shaker, muddle the cucumber, cilantro and lime juice. Fill cocktail shaker with ice then add the vodka, and agave syrup. Shake, and strain into your chilled martini glass then garnish with a cucumber slice and a sprig of cilantro.   Enjoy until the first leaves start to fall.
Try myCILANTRO MARTINI
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A PICKLED BLOODY MARTINI

Because I love Bloodys and pickled things.... and because I still had some lovely Naked Jay Dill Pickle Vodka ....
A PICKLED BLOODY MARTINI  Don't freak out at the Dill Pickle Vodka! If you like dill pickles it tastes just like them and it's great in this cocktail! 1-1/2 Oz. Dill Pickle Vodka
2 Oz. Tomato Juice
Splash of Dill Pickle Juice
Dash of Tabasco
Tsp. Worcestershire Sauce
Juice of 1/4 Fresh Lime
Celery Salt
Black Pepper
Garnishes: 1 Jalapeno Pepper, 1 Midget Dill Pickle, Slice of Lime, 2 Cherry Tomatoes

Chill your martini glass in the freezer.  Slide the garnishes onto a cocktail pick and set aside.  Add a cup of ice cubes to your cocktail shaker then pour in the Dill Pickle Vodka, tomato juice, pickle juice, Tabasco, Worcestershire Sauce, Celery Salt and shake until nicely chilled. Pour into your chilled glass, shake the black pepper on top and place your loaded cocktail pick across the rim and serve.

VOICEOVER VIDEO WITH INGREDIENTS AND DIRECTIONS:

Enjoy. Don't get too pickled . . .
Try out my other BLOODY MARY RECIPES


PLEASE DRINK RESPONSIBLYUpdated 11-14-2025

Hot Watermelon Margarita

HOT WATERMELON MARTINI-RITA

2 Oz. Tequila Blanco
1-1/2 Oz. Watermelon Puree
1/2 Oz. Cointreau
Juice of 1/2 Fresh Lime
1 Tablespoon of Agave Syrup
2 Drops Chipotle Hot Sauce
Pinch of Salt
Sugar and Salt Mixture for Rim

Dip your glass rim in some of the agave syrup then into the sugar and salt mixture. Chill glass in the freezer.  Fill a cocktail shaker with ice then pour in the tequila, the watermelon puree, the Cointreau, lime juice, agave syrup, pinch of salt and the drops of hot sauce. Shake until well chilled, pour into your chilled glass, garnish with a slice of fresh watermelon.  If you'd like, you can add a pinch of salt and couple of extra drops of hot sauce to the watermelon!

Enjoy and Arriba!

Updated 7-2021

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Kahlua Chili Chocolate & Lemoncello Cardamom CUPCAKES

NOW YOU SEE THEM . . .

I've said this before on my food blog, I'm a lazy cook. I spend most of my gastronomic energy on my cocktail creations and I don't have the time nor the inclination to spend the rest of my day slaving over my meals. BUT, I love good food. So, I cheat. As much as possible.

Thus, when I decided to make myself some booze infused cupcakes I used (SHOCK! SHAKING OF FOODIE HEADS! TSK TSK!) boxed chocolate and white cake mixes and canned chocolate butter cream frosting. Then I cranked up the old oven, grabbed a couple o' bottles of cupcake friendly hooch and set to making some moonshined magic in cupcake liners.

For the

CHOCOLATE CHILI KAHLUA CUPCAKES

Cupcakes:

Follow box instructions except: Use cold coffee instead of water and add 2 teaspoons of fresh chili powder to the cake mix. Bake. Cool. Poke holes in the cooled cupcakes then pour a tablespoon or so of Kahlua slowly over the holes allowing it to soak in.

Frosting:

Add 1 teaspoon each of cocoa powder, powdered sugar and chipotle hot sauce to the canned chocolate frosting. I pre-mixed the cocoa, sugar and hot sauce into a paste. 

For the

LEMONCELLO CARDAMOM CUPCAKES

Cupcakes:

Follow box instructions except: Add 3/4 of a teaspoon of ground cardamom to the cake mix. Bake. Cool. Poke holes in the cooled cupcakes then pour a tablespoon or so of homemade LEMONCELLO slowly over the holes allowing it to soak in.

Frosting:

Add the zest of one lemon to the chocolate frosting.

To create the

CHOCOLATE CURLS

Bring a bar of high quality, 70%+ Dark Chocolate to room temperature. Use a y-shaped potato peeler and draw down the narrow side of the bar over a wax or parchment paper lined cookie sheet. Chill curls in the fridge. Lick the chocolate off your fingers. Eat the rest of the chocolate bar.

Mix, bake, cool cupcakes. Drizzle booze. Pipe frosting. Sprinkle curls. Do I need to tell you to use cupcake liners? No. I figured not.

The nice thing about drizzling a bit of booze into your cupcakes? They stay moist way longer. And, of course, you get a little buzz!

See? I told you it was easy!

Easy peasy, boozy woozy, happy slappy.

Dij I eat too many?

No, I nidn't, I juss fleels shappy.

. . . NOW YOU DON'T.

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Lilac Blossom Martini

LILAC BLOSSOM MARTINI

1 oz Gin
2 oz Hpnotiq Harmonie
1 splash Lime Juice
2 Dashes Angostura Bitters
1/2 Tsp. Lilac Essence
Club Soda / Sparkling Water
Garnish: Lemon Slice
Frozen Raspberries

Twist of Lemon

Combine the gin, Harmonie, lime juice, lilac essence and the bitters in a cocktail shaker filled with ice and shake until chilled.  Pour into a chilled martini glass, top off with a splash of club soda then garnish with the lemon slice, frozen raspberries and a twist of lemon.

The frozen raspberries are not only a tasty garnish, they help keep your cocktail chilled as you drink it.

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A Little Sin for a Saint Chocolate Martini

 

A LITTLE SIN FOR A SAINT MARTINI

1 Oz. Whipped Cream Vodka

1 Oz. White Creme de Cacao

1 Oz. Pama Pomegranate Liqueur

Cocoa Powder

Square of REALLY GOOD Chocolate.

I have had a very frustrating day so I decided to start happy hour early.  I was poking around my bar and found about an ounce of booze in both my whipped cream vodka and my Pama pomegranate bottles and I remembered this little sweetheart of a cocktail I'd made myself several years ago.

Of course, today being the kind of day it is, I notice I misspelled Creme de Cacao but, frankly my dear, I don't give a hoot.

So, the trash man has two more empty bottles to drag away and I am now sipping this lovely, chocolate infused cocktail to ease my frustrations!

Take that, Monday!

 

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