Butter Toffee Candy Bar Shots
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Eating one of these is like eating a toffee candy bar, except with a flowing toffee center or it’s like making easy desserts. I decided to use store-bought tea biscuits as "coasters" and in the end I really appreciated having that cookie as a foil for all that sweet toffee. The rims of these are dipped in English toffee bits, which gives them a little extra crunch and yumminess which the cooking videos of this recipe can be found at Gourmandia. I used about 3/4 lb. of milk chocolate for six shots. I didn't temper the chocolate, I just melted it slowly over a bain marie until it was smooth and then poured it into the cavities using a spoon just like making easy dessert recipes. I suggest using block chocolate, but if using chocolate chips, check the label to make sure there's at least some amount cocoa butter in the ingredients. The good stuff will mold better and you won't have as many gaps or air bubbles in your glasses. They'll taste better, too Ingredients: 3/4 lb. milk chocolate 2/3 cup/ 138g dark brown sugar 1/2 cup/ 113g unsalted butter, cubed 7 oz. (1/2 of a 14 oz. can) sweetened condensed milk (not evaporated milk) 1 teaspoon vanilla pinch of salt 4 oz. English toffee bits Whipped cream Chocolate shavings, if desired 6 Rich Tea Biscuits or any 3-inch round butter cookie
Fill a saucepan 1/3 full of water and bring to a simmer. Chop chocolate into small even pieces and place in a metal heat-proof bowl. The bowl should be big enough to sit on top of the saucepan without it touching the water. Place the bowl over the simmering water and stir constantly with a rubber spatula until chocolate is completely melted. Place a 6 cavity silicone shot glass mold on a small baking tray. Fill the cavities halfway with the melted chocolate, then tap the baking sheet on the work surface to remove air bubbles. Fill the cavities the rest of the way and tap again until no air bubbles appear at the surface. Place in the freezer until completely solid, about 1 hour. Meanwhile, combine brown sugar, butter and sweetened condensed milk in a medium saucepan. Place over mediumlow heat and stir until butter is melted and sugar has dissolved. The mixture should not thicken much and should fall in a ribbon from your spoon. Stir in vanilla and the pinch of salt. Transfer toffee to a clean bowl to cool. Toffee is ready to use when barely warm and still pourable. Unmold shot glasses by pressing them up from the bottom turning the mold inside-out. Twist the chocolate shot glass slightly and pull to release. Pour toffee bits into a shallow dish. Dip the rims of the shot glasses into the toffee filling and then into the toffee bits. Spoon toffee filling into the shot glasses (you should have a little filling left to drizzle on top later). Top the shots with whipped cream and a drizzle over some of the leftover toffee filling. Garnish with chocolate shavings, if desired. Refrigerate leftovers.