Toffee Brownie "Shots"
Ingredients
- 3 cups heavy cream
- 6 oz bittersweet chocolate, chopped
- 1 (0.25-oz) pkg unflavored gelatin
- 2 Tbsp cold water
- 1 (18.4-oz) pkg chocolate fudge brownie mix
- 1 (8-oz) pkg English toffee baking bits, divided
- 2 pints raspberries
Instructions
- Heat cream in a large saucepan over medium-low heat until bubbles begin to form around edges of pan. Remove from heat; add chocolate, stirring until mixture is smooth.
- Meanwhile, soften gelatin in 2 Tbsp cold water; let stand 2 minutes. Add gelatin mixture to warm chocolate, stirring until smooth.
- Transfer chocolate mixture to a large bowl; chill at least 8 hours.
- Before serving, beat chocolate mixture at medium-high speed with an electric mixer until stiff peaks form.
- Meanwhile, prepare brownies according to package directions; stir in 1 cup toffee bits. Bake according to package directions. Cool completely; crumble brownies.
- Layer crumbled brownies, toffee bits, chocolate mousse, raspberries, and additional toffee bits in shot glasses. Serve immediately, or chill up to 2 hours.
Nutritional Information
| Main | Total | |
| Servings | 18 | |
| Calories |
383
|
383
|
| Fat (g) | 23 | 23 |
| Sat. Fat (g) | 13 | 13 |
| Protein (g) | 3 | 3 |
| Carb (g) | 32 | 32 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 151 | 151 |
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