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Homemade French Silk Shooters photo

French Silk Shooters

Mini chocolate silk shooters — a chocolate butter and egg mixture piped into shot glasses and topped with whipped cream.
Print Recipe Pin Recipe
Prep Time 22 minutes
Cook Time 10 minutes
Total Time 1 hour 2 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 4 tablespoons 1/2 stick butter, at room temperature
  • 1/3 cup sugar
  • 1 ounce unsweetened chocolate melted and cooled
  • 1/2 teaspoons vanilla extract
  • 1 large pasteurized egg--Davidson's Safest Choice brand preferred*
  • 1/3 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla
  • 1/3 package Whip-It optional whipped cream stabilizer

Equipment

  • Stand Mixer
  • paddle attachment
  • Whisk
  • whisk attachment
  • Mixing Bowl
  • shot glasses
  • Refrigerator

Method
 

Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, place 4 tablespoons (½ stick) room-temperature butter and ⅓ cup sugar. Cream on medium-high for about 2 minutes, until light and fluffy, stopping once or twice to scrape down the sides of the bowl.
  2. Reduce mixer speed to low and, with the mixer running, gradually add 1 ounce melted and cooled unsweetened chocolate and ½ teaspoon vanilla extract. Mix until fully incorporated, scraping the bowl once if needed.
  3. Add 1 large pasteurized egg (Davidson's Safest Choice brand preferred). Beat at medium speed for 5 minutes, until smooth and slightly aerated. Scrape the bowl once during beating.
  4. Divide the chocolate mixture evenly among shot glasses (spoons or a piping bag work well for filling).
  5. Chill the filled shot glasses in the refrigerator while you make the topping, or proceed immediately and chill after assembling.
  6. To make the whipped cream topping, use a chilled mixing bowl and whisk or the whisk attachment: combine ⅓ cup heavy whipping cream, 2 tablespoons powdered sugar, and ½ teaspoon vanilla. If using the optional ⅓ package Whip-It, add it now. Whip on medium-high until soft to medium peaks form (stop once the cream holds shape but is still smooth).
  7. Top each shooter with a dollop of the whipped cream.
  8. Cover and chill the assembled shooters in the refrigerator for at least 4 hours before serving.

Notes

6. To make the whipped cream topping, use a chilled mixing bowl and whisk or the whisk attachment: combine ⅓ cup heavy whipping cream, 2 tablespoons powdered sugar, and ½ teaspoon vanilla. If using the optional ⅓ package Whip-It, add it now. Whip on medium-high until soft to medium peaks form (stop once the cream holds shape but is still smooth).