Boozy Mini Creams

Hey let's get drunk on dessert. Seriously, if shots tasted like this then I would have a serious problem. Honestly, I don't think you will get falling down drunk on these dessert shots. Maybe a buzz depending on how many you eat.


So whats makes these so boozy anyway? The chocolate cream is spiked with dark rum. Does this chocolate cream sound familiar? I fell in love with this cream after I found these Chocolate Cream Slices in an old vintage cookbook. The whip cream is blended with amaretto. Why haven't I thought of this before? I have been putting it on my Boozy Hot Chocolate, my cappuccino, and eating it by itself with a spoon. It is so good I don't think I can go back to plain old Cool Whip.

Valentine's Day is right around the corner as if you really needed an excuse to make these! 

Boozy Mini Creams

Ingredients

1 12pk package of phyllo dough cups

Chocolate Rum Cream
3/4 cup heavy cream
5 oz. semisweet chocolate chips
2 tsp dark rum
1/2 tsp vanilla extract

Amaretto Whipped Cream
4 oz. Cool Whip (half the container)
1 Tbs amaretto

Raspberry & Mint for garnish.

Directions

Chocolate Rum Cream
In a saucepan combine the heavy cream and chocolate chips over medium low heat, stir until chocolate is completely melted.  
Reduce the heat to low and simmer, stirring constantly until the mixture thickens.
Pour into a bowl and refrigerate for an hour.
Pour dark rum and vanilla into the chocolate cream and beat until the mixture is smooth and creamy and forms soft peaks. Do not over beat the cream it could turn to butter.
*Taste the mixture. Add more rum to taste. 

Amaretto Whipped Cream
In a small mixing bowl whip together Cool Whip and amaretto until well combined. 

Assemble
Pipe in chocolate rum cream into phyllo dough.
Pipe amaretto whipped cream on top of chocolate rum cream.
Place a raspberry and small mint leaf on top of whipped amaretto cream.

Serve immediately.
These can be refrigerated but the chocolate cream will stiffen.

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