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Grasshopper Jello Shots are a crazy delicious mixture of chocolate and mint no one can resist!
Hi guys! I’m Julie from Bread Booze Bacon, and today I’m hanging out with all of you to make your St. Patrick’s Day a little more awesome. There’s something super delicious and crave-able about the combination of chocolate and mint. It’s sweet, refreshing, and oh my gosh SO good all at the same time! (Have you seen Wendy’s fudge?!) I’ve been hardcore into Breyer’s Chocolate Chip Mint ice cream ever since I was a kid. It’s not that sad, too creamy dyed green mint ice cream you see at a lot of places. This stuff is a burst of crispy, clean mint flavor with chunks of chocolate. Swoon! Maybe this is why the Grasshopper has always been one of my favorite cocktails!
With St. Patrick’s Day around the corner, I decided to turn my favorite fun cocktail into jello shots that are the perfect hue for your party palate! While you could do these as a two layer shot to cut down on the prep time, or even serve them in plastic ramekins, I really like the three layer look with the chocolate hiding in the middle of all that mint jello! Having the shots cut and ready to pop from plate to mouth make it easy for your party go’ers to grab one and start celebrating! I hope you enjoy these little bites as much as we did!
Have some more fun with our Pistachio & Irish Cream Fudge, classic Grasshopper cocktail & these other St. Patrick’s Day ideas!
Grasshopper Jello Shots
Grasshopper Jello Shots are a festive mixture of chocolate and mint no one can resist!
Ingredients
Green Layer:
- 1 tablespoon (1 envelope) unflavored gelatin powder
- 3/4 cup half-n-half, divided
- 2 tablespoons sugar
- 1/2 cup green creme de menthe
Brown Layer:
- 1 tablespoon (1 envelope) unflavored gelatin powder
- 3/4 cup half-n-half, divided
- 1/4 cup chocolate syrup
- 1/2 cup creme de cocoa (white or brown)
Instructions
Green Layer
- Add gelatin powder to a small mixing bowl. Pour 1/4 cup cold half-n-half on the powder and stir once to combine. Let sit until gelatin is dissolved.
- Meanwhile, heat the other 1/2 cup half-n-half in a small saucepan over medium high heat until hot, but not bubbling.
- Pour the hot liquid over the gelatin mixture while whisking. Stir until the gelatin has melted.
- Whisk in the sugar and creme de menthe until the sugar is dissolved. Set aside.
Brown Layer
- Add gelatin powder to a small mixing bowl. Pour 1/4 cup cold half-n-half on the powder and stir once to combine. Let sit until gelatin is dissolved.
- Meanwhile, heat the other 1/2 cup half-n-half in a small saucepan over medium high heat until hot, but not bubbling.
- Pour the hot liquid over the gelatin mixture while whisking. Stir until the gelatin has melted.
- Whisk in the chocolate syrup and creme de cocoa until well combined. Set aside.
Assembly
- Line a small square or rectangular dish (about 6-inches x 4-inches) with plastic wrap.
- Pour the chocolate jello into the baking dish. Transfer to the refrigerator and chill for 20 minutes on a flat surface.
- Check that the jello has firmed up, but is still tacky on top. If not, chill for 5 to 10 more minutes. Pour the mint jello over the chocolate jello. Refrigerate for 2 hours or until completely set.
- Carefully lift the plastic wrap away from the sides and pull up to remove the jello from the baking dish.
- Use a sharp knife to cut off a thin piece of each of the 4 sides of the jello. This will show your pretty layers. Then use the knife to cut the jello into 16 equal portions. Transfer to a serving plate, cover, and keep cold until ready to serve.
Notes
- You can also use 2-ounce plastic ramekins with lids instead of a baking dish for shots that travel well.
- If you want to make more layers than the basic top and bottom look, pour 1/2 of the chocolate jello into the pan. Chill for 20 minutes. Pour 1/2 of the mint jello on top and chill for 20 minutes. Repeat with remaining jello. This shot looks prettiest with the green layer on top.
- If your jello starts to set up while your waiting to add the next layer, pop it in the microwave for 5 seconds and stir. Repeat as needed.
Nutrition Information:
Yield: 8 Serving Size: 2 piecesAmount Per Serving:Calories: 183 Total Fat: 5g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 16mg Sodium: 39mg Carbohydrates: 21g Fiber: 1g Sugar: 17g Protein: 4g
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I am getting ready to make these for my St Patty’s Day party and was writing my shopping list and was a little confused. In the directions for the green layer it says to whisk in the sugar but I don’t see any sugar in the ingredient list. If there is sugar how much is it?
Thanks for bringing this to my attention. The recipe has been updated. w-