Make Them Wobble
~ boozy adventures in gelatin ~
smores-1.jpg

Smores

S’mores

Inspired by S’mores day, this wobble shot is sure to remind you of fun times around the campfire!

 
 

Ingredients

 

Tito’s Vodka

This gluten-free vodka is distilled using old-fashioned copper pot stills, inspired by the distillation methods of fine single malt scotches and high-end French cognacs. Made in batches with each batch taste-tested, it is goes down smooth and has an impeccably clean finish.

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Meletti Cioccolato

Milk and Dutch cocoa are combined with sugar and alcohol to create a decadent and intensely rich chocolatey spirit. Whether warmed, for a hot chocolate a la Meletti, or chilled, Cioccolato easily replaces dessert. Enjoy on its own, poured over ice cream, or as the key ingredient in an indulgent cocktail.

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Mini Marshmallows

Sweet Cream Flavoring

Heavy Whipping Cream

Brown Food Coloring

Sugar

Honey

Gelatin

 
 

How it’s made…

Here is what we did

SMORES WOBBLE SHOT:

  1. Put  ½ cup Tito’s Vodka and a handful of mini marshmallows and set aside overnight in an airtight container

GRAHAM CRACKER LAYER

  1. Spray non stick on the mold and blot off excess non stick spray

  2. Bloom gelatin

  3. Add 1 cup heavy whipping cream and stir until combined

  4. Add 2 tablespoons honey and 3 drops sweet cream flavoring, stir until combined

  5. Add brown food coloring, enough to make a light brown color and stir

  6. Pour into mold, refrigerate for 3 to 4 hours

CHOCOLATE LAYER

  1. Heat 1 cup heavy whipping cream and bloom gelatin

  2. Add brown food coloring, enough to make dark brown and stir

  3. Add ½ cup Meletti Cioccolato and mix

  4. Take off heat and let cool for 2 minutes

  5. Pour into the mold on top of the graham cracker layer by placing a spoon over the graham cracker layer and pouring the chocolate mixture slowly into the spoon so it does not directly pour onto the graham cracker layer.

  6. Refrigerate for 3 to 4 hours

MARSHMALLOW LAYER

  1. Heat 1 cup heavy whipping cream and bloom gelatin

  2. Add  2 tablespoons sugar and 3 drops sweet cream flavoring, stir until combined

  3. Add ½ cup marshmallow vodka (that we had sitting)

  4. Take off heat and let cool for 2 minutes

  5. Pour into mold on top of chocolate layer

  6. Add mini marshmallows on top

  7. Drizzle more marshmallow gelatin mix on top of the mini marshmallows

  8. Refrigerate for 3 to 4 hours

FINAL STEPS

  1. Carefully remove from mold

  2. Use a creme brulee torch to toast the top of the marshmallow

  3. Serve and enjoy!

 

There’s no sense sitting around waiting for the gelatin to get firm.
Make yourself a cocktail while you wait for the gelatin to sit.

Chocolate Martini

  • 2 oz Baileys Irish Cream

  • 2 oz Meletti Cioccolato

  • 4 oz Tito’s Vodka

  • 1 tbsp chocolate syrup or ganache

  1. Drizzle chocolate syrup inside the martini glasses then add chocolate syrup to a shallow plate and coat the rims of the glass.

  2. Combine Baileys, chocolate liqueur, and vodka in a cocktail shaker filled with about a cup of Ice. Shake until thoroughly chilled.

  3. Strain drink into prepared glass. You may garnish with shaved chocolate to enjoy as is.