-
1
Make the ganache (guh-NAHSH): Bring cream, brown sugar and salt just to a boil in a small saucepan; then remove from heat. Add chopped chocolate and raspberry vodka; whisk until smooth and creamy. Let cool for about 5-10 minutes.
-
2
In the meantime, place biscotti in a Ziplock bag, seal the bag and crush it with a rolling pin; you're looking for your biscotti to be the consistency of sand. Set aside
-
3
Mash the berries together in a bowl, leaving a little bit of texture; meaning mash them but you're not looking for a puree - I like to see bits of the berries.
-
4
Make the whipped topping: Whip heavy cream, powdered sugar, raspberry vodka and pinch of salt until soft peaks.
-
5
To Assemble:
-
6
Spoon 1 tablespoon of crushed biscotti into the bottom of each shot glass (this should make about 8).
-
7
Pour 1 tablespoon of chocolate-raspberry ganache on top of biscotti, creating the second layer.
-
8
At this point, you have two choices:
-
9
(a) You can place the half-filled shot glasses into the refrigerator and let the ganache set up a bit before adding the berry layer OR
-
10
(b) proceed and carefully place 1 tablespoon of berries on top of the ganache.
-
11
Either way, the final layer will be the whipped cream topping, sprinkled with a few shavings of chocolate.
-
12
NOTE: This dessert can be made one day ahead EXCEPT the whipped cream layer which should be made and added to the shot glass up to two hours before serving. Just keep them refrigerated until you're ready to serve.
