Chocolate Chip Dessert Shooters

Chocolate Chip Dessert Shooters

Author note: These dessert shooters can be made up to 2 hours before service. Feel free to use store bought caramel sauce and whipped cream

3 cups angel food cake, crust removed and diced into 1 inch cubes

chocolate pudding, chilled

chocolate chip cookies, crumbled

caramel sauce, see recipe below

whipped cream, click here for recipe

  1. In shot glasses, or preferred serving vessel add a bottom layer of angel food cake.
  2. Top the angel food cake with a few spoonfuls of chocolate pudding. Cover the pudding with crumbled chocolate chip cookies.
  3. Finish the dessert shooter with caramel sauce, whipped cream and crumbled cookies. Serve immediately.

for the caramel sauce

1/4 teaspoon cream of tartar

1 1/2 cups sugar

6 tablespoons water

6 tablespoons unsalted butter, cut into small cubes

3/4 cup cream

1 teaspoon kosher salt

  1. Add 3/4 cup of sugar, cream of tartar and water into a small saucepan. Cook over medium heat for six minutes, or until the sugar is dissolved.
  2. Add the remaining 3/4 cups of sugar to the sauce pan and increase the heat to high. Stir well. Bring to a boil and continue to cook for an additional 7-8 minutes, or until the sugar is a golden amber color. Stir occasionally.
  3. Remove from the heat and add the butter, stirring constantly. Slowly add the cream in about 4-5 batches. Stirring constantly.
  4. Add the salt and stir to incorporate.
  5. Let cool for 5 minutes. Serve warm or at room temperature.
  6. Store up to 3-4 weeks.

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