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These RumChata Ganache Dessert Shots are the perfect addition to any party you are hosting! Grab your friends and celebrate “just because”!
I don’t know about you, but any day can be a reason to celebrate when you have these RumChata Ganache Dessert Shots! I mean, anything with RumChata is a winner to me! And the toasted marshmallow on top provides the perfect finishing touch!
These RumChata Ganache Dessert Shots would be perfect for a bridal shower or a dinner party with friends. Whatever the occasion, you’re going to want to make these! YUM!!!
Here’s how you can make your own RumChata Ganache Dessert Shots:
- 3/4 cup cinnamon graham cracker crumbs
- 1/4 cup heaving whipping cream
- 1 1/4 cup white chocolate chips
- 1/2 cup shredded coconut (you can omit this if you don’t like coconut)
For the Ganache:
- 1 1/2 cups white chocolate chips
- 1/2 cup heavy whipping cream
- 100 mL of RumChata (additional for a thinner filling)
For the Topping:
- 6 marshmallows
- 2 tablespoons of sweetened coconut (you can omit)
First, you’re going to wan to add chocolate chips and cream to a microwave-safe dish.
Heat on high for 40 seconds, stirring well every 10 seconds until smooth.
Add graham cracker crumbs and coconut and mix well.
Using a cookie shot glass pan, fill each mold halfway with the graham cracker mixture.
Push in inserts for the shot glass mold to shape the cups.
Chill in pan for at least one hour.
To remove, grab the outside of the mold with your hand to warm it slightly. Gently but firmly twist the insert until the cup and insert loosen. Remove cup and insert.
Once removed, carefully fill the insert with warm water. Wait for 10-15 seconds, then gently twist and remove cup.
Repeat with remaining cups, then refrigerate while preparing filling.
For the ganache, add the chocolate chips and heavy whipping cream to a microwave-safe dish. Heat for 40 seconds mixing well every 10 seconds, or until smooth.
Mix liqueur into the ganache mixture until desired consistency is reached (adding more for a thinner filling).
Let the filling cool some before adding to the prepared cups.
Pour the ganache filling into prepared cups, filling about 3/4 of the way.
One a small baking sheet, pleas marshmallows flat side up.
Top with coconut and place under a broiler for 1 1/2 – 2 minutes or until beginning to brown.
Top each “shot” with a toasted marshmallow and serve!
The are seriously the BEST tasting dessert shots around! If you aren’t a fan of coconut, you can omit it from the recipe! They will still be delicious!!
Do you have an event coming up that these RumChata Ganache Dessert Shots would be perfect for? Tell me in the comments!
If you’re looking for a drink that still uses RumChata for your next event, this Coffee Tequila Mudslide would be perfect!