Hello friends! With Christmas being such an important holiday to many, the question is how to level up your big meal? This month’s Now Serving suggestion is sure to impress with a unique, holiday themed adult beverage and an easier-than-you-think dessert! With Chocolate Peppermint Martinis and Caramel Mousse Puffs, you’re sure to impress! Peppermint Martinis are a holiday twist on a classic – chocolate liqueur, vanilla vodka, crushed peppermint candies, peppermint schnapps, and marshmallow sundae topping – it’s easy to personalize this drink to how strong (or not) as you prefer! Caramel Mousse Puffs are a twist on the original cream puff. If you prefer the original, you’re certainly welcome to whip up some cream with powdered sugar and vanilla or change it up a bit with the caramel mousse. Either way, they’re going to be a hit!
Now Serving, Chocolate Peppermint Martinis and Caramel Mousse Puffs!
Chocolate Peppermint Martinis – makes 1 drink
1 jar Marshmallow creme or sundae topping
Ice
1 Tbsp Peppermint Schnapps
2 Peppermint candies, crushed
1/4 cup vanilla vodka
1/4 cup chocolate liqueur
Dip the rim of martini glass in marshmallow creme, then dip it in crushed peppermints.
Drizzle the marshmallow topping inside of the martini glass.
In a shaker with ice, add vodka, schnapps, and liqueur. Shake until mixed.
Pour into martini glass and serve!
Note: 1 oz equals 2 Tbsp. Drinks can also be mixed in a pitcher for multiple drinks!
Caramel Mousse Puffs – makes 6 to 8 puffs
Caramel Mousse-
25 Kraft caramels, unwrapped
1/4 cup milk
6 oz Cool Whip
1. Place unwrapped caramels in a small saucepan with the milk and stir over low heat until smooth and mixed well.
2. Pour into a medium bowl and allow to cool for at least 30 minutes, or while you prepare the puffs.
3. Add the Cool Whip to the caramel mixture and combine well, refrigerate until ready to use.
Pastry Puffs
1 cup water
1 Tbsp sugar
1 cup flour
1/2 cup butter
1/2 tsp salt
4 eggs
6 oz semi-sweet chocolate
1/4 cup milk or whipping cream
1. Bring water, butter, sugar, and salt to a boil in a medium saucepan.
2. Add flour all at once. Stir vigorously with a wooden spoon until mixture leaves the sides of the pot and forms a smooth ball (about 3 minutes).
3. Remove from heat and quickly beat in eggs, one at a time, beating until smooth after each one. Continue to beat until smooth and shiny.
4. Drop mixture by Tbsp onto a lightly greased baking sheet, about 2 inches apart.
5. Bake in a preheated oven at 350 for 30 minutes, or until golden brown.
6. Remove from oven to a rack and cool completely.
7. To assemble, if you have a filling piping tip, you can fill a piping bag with the tip and fill the puff with the cooled caramel mousse. If not, you can cut the puff in half horizontally and spoon the mousse in between the top and bottom halves.
8. Heat the 1/4 cup milk or whipping cream in a microwave safe bowl and microwave it for a minute to a minute and a half, until it’s boiling. Carefully remove from microwave and add the chocolate chips. Let the chips soften in the milk for about 30 seconds. Stir until smooth and well combined.
9. Gently spoon the chocolate in a drizzle over the filled pastry puff. Serve, or store in the refrigerator until ready to serve. Enjoy!
