Raffaello And Ferrero Rocher Chocolate Cup Shooters
Equipment
- Paper Cups
- Hot Water Bath
Ingredients
- 8 Ferrero Rocher balls
- 4 oz milk chocolate, chopped
- 4 small paper cups
- chopped hazelnuts
- melted milk chocolate
- 4 Raffaello balls
- 4 oz white chocolate, chopped
- shredded coconut
- melted white chocolate
- 1.25 cups chocolate milk
- 1 shot brown rum
- 0.75 cup coconut milk
- 0.33 cup pineapple juice
- 1 shot white rum
Instructions
- Crush the Ferrero Rocher balls with a fork and melt them along with the chopped chocolate in a hot water bath. Fill the paper cups with the melted chocolate and pour out the chocolate so that only the insides of the cups are covered in chocolate. Alternatively, you can use a brush to generously cover the insides of the cups. Refrigerate the cups until the chocolate has completely set.
- Carefully remove the paper cups from the chocolate shell. Melt some milk chocolate in a hot water bath and brush the rim of the cups with it, then press the rims with the melted chocolate into the chopped hazelnuts. Refrigerate the cups once again until the chocolate has completely set.
- Make the Raffaello cups the same way you made the Ferrero Rocher cups.
- Mix together the listed ingredients for each flavor. Before serving, fill the Ferrero Rocher cups with the Raffaelo drink and the Raffaello cups with the Ferrero Rocher drink.
