I’ve done watermelon jello shots and birthday cake jello shots here before, and I knew it wouldn’t be long until I tried a mocha version! Any combination of vodka (especially Espresso flavor), Kahlua, and Bailey’s and you’ve got my attention. Whether it be a White Russian, a Mudslide, or just a shot of Cafe Patron – I’m in. And since these flavor combinations lend themselves so nicely to chocolate, I knew they’d make a great dessert jello shot. I concocted my own recipe for what I’m calling Mudslide Jello Shots and gave them a chocolate base that make them easy to grab and perfect for parties.
White Russians – a combination of vodka, Kahlua, and a splash of half and half – are definitely one of my favorite drinks, and I even dressed up as one for Halloween last year (see proof below, Ry was my margarita counterpart). The difference between a White Russian and a Mudslide is that the latter also has Bailey’s, which is never a bad addition. So since I decided to include Bailey’s in this recipe, I dubbed them Mudslide Jello Shots, but feel free to do any combination of these liquors that you like or have around! I used espresso vodka only because that’s what I tend to have in the house, but they’d still be good with plain vodka or even vanilla or chocolate flavored.
I decided to add the chocolate base for these because when I served the Birthday Cake Jello Shots last year they were a little hard to handle. These gave them some stability and added a nice textural element to the treats. I had some trouble getting the chocolate to adhere completely to the jello, but that was probably because I waited to add the chocolate until after they were completely set. I bet if you added the chocolate layer while the jello was still semi-liquid they would stick better. Either way they were really yummy and showcased my favorite liquors in one boozy bite!
Mudslide Jello Shots
1/3 cup Kahlua liquor
1/3 cup Bailey's liquor
2/3 cup Half and Half
2 envelopes plain gelatin
1/3 cup Vodka
1/2 cup chocolate chips
- Lightly spray mold (I used this one) with non-stick spray and wipe excess off with a paper towel.
- Pour the Kahlua, Bailey's, and half and half in a medium saucepan and sprinkle gelatin on top. Allow the gelatin to soak for 2-3 minutes, then begin to heat on low, stirring constantly until gelatin is fully dissolved (about 5 minutes).
- Remove saucepan from heat and add vodka. Pour into molds, leaving a few millimeters of space in each well for the chocolate. Chill in fridge for one hour.
- Put chocolate chips in a ziploc bag and microwave for 30 seconds. Cut a hole in the corner of the bag and pipe chocolate into each well, until flush with the top of the mold. Return to fridge and chill for another few hours, until completely set.