Cathy Polcari showcased her award winning Chocolate Covered Cherry Jell-O Shot recipe during the Charlotte Harbor Parrot Head Club’s 10th Birthday Bash Jell-O Shot Contest. She thought she had made plenty of extra just in case, but they were so popular Cathy was the first contestant to run out.
Cathy said “Double chocolate vodka, chocolate and a rum soaked cherry sounded like a great idea in a jell-o shot. Who doesn’t like chocolate, cherries and alcohol?”
Here’s Parrot Head Cathy Polcari’s winning recipe.
Chocolate Covered Cherry Jello Shot Ingredients:
- ½ cup 360 Double Chocolate Vodka
- ½ cup White Rum of your choice
- 1 cup Water
- 3 oz pkg Black Cherry Jello
- 20 Maraschino Cherries (without stems)
- Chocolate Magic Shell Ice Cream Topping
- Can of Reddi-wip whip cream
- 1 ounce plastic cups to serve
Chocolate Covered Cherry Jello Shot Directions:
- Soak cherries in white rum for at least 48 hours
- Place one cherry in each 1 ounce cup
- Boil 1 cup of water
- Mix Black Cherry Jell-o and hot water thoroughly
- Mix in the remaining white rum from the soaked cherries and double chocolate vodka
- Pour into cups on top of cherries
- Chill until totally firm
- Squirt a bit of magic shell chocolate on top of each shot
- Place in freezer about 2 minutes or in fridge for 1 hour
- Top with shot of Reddi-wip whip cream and serve