After Eight

This is one of my favourite shots, traditional and now Jelly style! I was a little worried about this one at first, as I didn't use a Jell-O package, but they turned out soo good! If you like the After-Eight chocolate bars... you'll love these!



Traditional:

1/2 oz     Chocolate Liqueur
1/2 oz     Green creme de menthe


Jelly Shot:

2 pkg           Knox gelatin
1 cup           Water
1/2 cup        Green creme de methe
1/2 cup        Chocolate liqueur
Handful of chocolate chips

Heat 1 cup water and 2 pkg of Knox gelatin in a saucepan over medium-low heat. Continuously stir it until the gelatin is completely dissolved and it is almost at boiling point. Remove pot from heat and add the two liqueurs. Stir the mixture and pour into a glass pan (I used an 8x10 baking dish). To get rid of all the bubbles that appear after you pour it into the pan, use a knife or spoon to bring them to the edge of the pan and pop them. Place in the refrigerator, and let set for 2 or more hours. Once cut, place a chocolate chip on top. Delish!

Cutting tip: use a very sharp knife to get these out. The sharper the knife, the easier they will be coming out. Wash your hands and use your fingers to get them out once cut into squares (you will have more control, and a spatula won't be able to get in the pan for the first few). If you find the jelly is sticking to the bottom of the dish, you can dip the pan/baking dish in a sink of hot water, for no more than 5 seconds to loosen the jelly at the bottom of the pan, but don't keep it in the water for too long or you will melt the jelly!