French Silk Shooters
French Silk Shooters: Dreamy, satiny smooth and decadent French silk pie filling served in shooter or shot glasses for mini desserts. Perfect for a dessert buffet.
Why You Must Make
- It’s no secret my chocoholic family loves French Silk pie.
- Individual dessert servings utilizing our favorite pie filling make an elegant presentation.
- When I caught Bill scrounging in our pantry for Oreos, I knew it was time to treat him to these French Silk Shooters.
- Plus, with built-in portion control, these shooters are almost guilt-free! Unless you single-handedly eat them all!
- Kitchen Staples – Sugar, Room temperature Butter (I use salted as salt is a flavor enhancer)
- Egg – Pasteurized recommended, especially if serving anyone at high risk, like the elderly, very young or immune-suppressed
- Unsweetened Chocolate – I used the Ghirardelli brand. Chop, melt, and allow to cool.
- Heavy Cream – 36% Butterfat
- Powdered Sugar – Sift to remove lumps
- Vanilla Extract – Use real vanilla not artificially flavored
- Whip-It – A whipped cream stabilizer if garnishing hours before serving.
Perfect for Holidays
Pumpkin pie is always a given at Thanksgiving…then I poll the family as to what to make for our second dessert. Yes, a family of 5 needs two desserts for this holiday…whether or not we have company. That’s OK, isn’t it? I’d love apple or pecan, but invariably I’ll hear that we must have French silk pie.
In fact, our whole Thanksgiving dinner is pretty much the same year after year. Not so ideal for a food blogger! But this year, I’ll make mini French silk shooters. Now these would be a crowd pleaser…at least with my crowd! Though I’m pretty sure your crowd would be enamored with them, too.
- It’s super easy to make this French silk pie filling. Only a few ingredients are needed: Butter, sugar, chocolate, and an egg, and that’s it!
- Make sure to look for pasteurized eggs since they will not be cooked in this recipe.
- If you’re serving this dessert to anyone at high risk (immunosuppressed, very young, or very old), it’s important to minimize the chance of food poisoning AKA salmonella which can contaminate raw eggs.
- If pasteurized eggs aren’t available, check out this post on How to Pasteurize Eggs at home.
- Having a stand mixer is nice given the long beating times, but these can also be made with a hand mixer. They are heavenly! You know they’re good when you accidentally dribble a little tuna marinade…quite oily and full of salty, preserved lemons….onto the top of one of these beauties. And the hubby just scraped a little of the cream off the top and dove right in. Now that’s an endorsement!
You May Also Like
- French Silk Pie
- French Silk Tart
- Frangelico French Silk Pie
- French Silk Brownies
- Plus, check out all my Homemade Chocolate Desserts
- 4 tablespoons (½ stick) butter, at room temperature
- ⅓ cup sugar
- 1 ounce unsweetened chocolate, melted and cooled
- ½ teaspoons vanilla extract
- 1 large pasteurized egg--Davidson's Safest Choice brand preferred*
- ⅓ cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla
- ⅓ package Whip-It (optional whipped cream stabilizer)
- In the bowl of a stand mixer with the paddle attachment, cream butter and sugar for about 2 minutes, till light and fluffy. Stop and scrape the sides of the bowl with a spatula frequently during the mixing process.
- With the mixer running, gradually add the melted chocolate and vanilla.
- Add the egg, and beat at medium speed for 5 minutes. Divide the chocolate mixture between shot glasses.
- Whip cream with a splash of vanilla, a couple tablespoons of powdered sugar, and Whip-It, if desired. Top each shooter with whipped cream and raspberry or chocolate curls if desired.
- Chill in the refrigerator for at least 4 hours before serving.
Adapted from Jean Webster.
* Pasteurized eggs are not readily available. There is a link in the post sharing how to pasteurize eggs at home. This is especially helpful if you're feeding this dessert to young children or elderly since there could be salmonella bacteria in raw eggs.
Total time does not include chilling time.
Whip-It is a whipped cream stabilizer. Use it if you plan to top your shooters a few hours ahead of serving time so the whipped cream does not separate.
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Serving Size:1 shooter
Amount Per Serving: Calories: 141Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 46mgSodium: 17mgCarbohydrates: 15gFiber: 1gSugar: 14gProtein: 2g
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