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 every 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 unique 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 Irish Eyes Creme de Menthe Jello Shots, Grasshopper frozen cocktail & these other St. Patrick’s Day ideas!
Yields 16 shots
Grasshopper Jello Shots are a crazy delicious mixture of chocolate and mint no one can resist!
8 minPrep Time
2 minCook Time
3 hr, 30 Total Time
Save Recipe- 1 tablespoon (1 envelope) unflavored gelatin powder
- 1/4 cup cold water
- 3/4 cup half and half (or whole milk)
- 2 tablespoons sugar
- 3 tablespoons green creme de menthe
- 1/2 tablespoon (1/2 envelope) unflavored gelatin powder
- 2 tablespoons cold water
- 1/3 cup half and half (or whole milk)
- 1 tablespoon white or brown creme de cocoa
- 3 tablespoons chocolate syrup
Add gelatin powder to a small mixing bowl. Pour cold water of the powder and stir once to combine. Let sit until gelatin is dissolved.
Meanwhile, heat the half-and-half in a small saucepan over medium high heat until hot, but not bubbling.
Pour the hot liquid over the gelatin while whisking. Stir until the gelatin has melted.
Whisk in the sugar and creme de menthe until the sugar is dissolved. Set aside.
Add gelatin powder to a small mixing bowl. Pour cold water of the powder and stir once to combine. Let sit until gelatin is dissolved.
Meanwhile, heat the half-and-half in a small saucepan over medium high heat until hot, but not bubbling.
Pour the hot liquid over the gelatin while whisking. Stir until the gelatin has melted.
Whisk in the chocolate syrup and creme de cocoa until well combined. Set aside.
Line a small square or rectangular dish (about 6-inches by 4-inches) with plastic wrap.
Pour half of the green mint 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. If not, chill for 5 to 10 more minutes.. If so, pour all of the chocolate jello over the mint jello. Refrigerate for 20 minutes.
Check that the jello has firmed up. If not, chill for 5 to 10 more minutes.. If so, pour the remaining mint jello over the top.
Chill jello shots for about 1 to 1 hour 15 minutes until completely firm.
Carefully lift the plastic wrap away from the sides and up to remove the jello from the baking dish.
Use a sharp chef's 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. Cover and keep cold until ready to serve.
Notes
If you make a double batch, you can prepare the shots in a 9-inch by 9-inch square baking dish.
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