maltesers and tiny chocolate balls suspended in kahlua and orange liqueur jello shot cylinders, topped with little gold stars. on little crystal stemmed dish, surrounded with magenta bougainvillea blossoms, on white bamboo pattern tablecloth

Malteser dessert shots with tiny chocolate balls suspended in kahlua and triple sec liqueur jello. Okay I went a little overboard with the bougainvillea but I did check and bougainvillea flowers are edible. They make a pretty accent in a salad.

 

Well this was fun. Malteser jello shots with kahlua & triple sec. Yumm. And hahaha a little goofy too. I really like the crunchy Malteser texture and sound after the coffee and orange liqueur jelly melts in your mouth. Little chocolate covered crisps are cute, and their shape complements the big malteser balls. They don’t hold their crunch like maltesers do though. Next time I’ll put them on top only. 

I tried to find agar agar (vegan gelatin from seaweed) but that takes shopping ahead. I will report back after I venture into town to the Thai grocery store and the Japanese grocery store. Japanese agar agar is the clearest and I think it will let the maltesers show through best.

Hand cutting little circle out of kahlua & orange liqueur jello cake, filled with Maltesers and tiny chocolate balls in three colours. topped with little gold candy stars. garnished with magenta bougainvillea.

All set and ready to cut. Maltesers and tiny chocolate balls in three colours – suspended in kahlua and triple sec liqueur jello.

I experimented with different amounts of gelatin. Two packs is too soft to pick up easily but the texture in your mouth feels soft and melts nicely. Four packs holds its shape perfectly, but is too firm for my liking. You need to chew the shot. I finally ended up with three packs in the recipe below. That gives you the best of both worlds – texture firm enough to pick up with your fingers, but soft enough to melt in your mouth.

Malteser jello shots make cute little after dinner treats cut in rounds, or you can cut them in squares for no wastage. 

maltesers and tiny chocolate balls suspended in kahlua and orange liqueur jello shot circles, topped with little gold stars. on little crystal dish, surrounded with magenta bougainvillea, on white bamboo pattern tablecloth

Malteser kahlua & triple sec jello shots :)

The Recipe

Malteser Kahlua Orange Liqueur Jello Shots
 
Prep time
Cook time
Total time
 
Fun Adult Dessert Treat
Author:
Ingredients
  • 3 pouches gelatin (1 tbsp per pouch)
  • 1 c water
  • ¼ c + 1 tbsp Kahlua
  • ¼ c + 1 tbsp Triple Sec or other orange liqueur
  • ¼ c + 2 tbsp water
Instructions
  1. Lightly oil 6" x 4" loaf pan. Cut parchment to fit into the bottom of the pan. (Liquid has to be deep enough to easily cover the maltesers.)
  2. Pour half of gelatin into a small pot. Add 1 c cold water and stir to blend. Heat until gelatin dissolves and mixture is clear. Do not boil.
  3. Mix liqueur and remaining water into the gelatin and remove from stove. Pour into prepared pan.
  4. Put pan into the fridge for approx 15 minutes. You need to check on the gelatin often. Inserting your clean finger into the gelatin works best. It goes from liquid to firm - boom! - in a second. Gelatin should be barely warm, tacky, and a very soft jelly.
  5. Cut a slit in the gelatin and push the malteser in to cover. Return to the fridge to cool, approx 10 minutes.
  6. Invert the jello slab onto a smooth, flat surface and remove the paper. Flip again so the slab is upright. Cut into shapes and serve.
Notes
You can smooth the top of the gelatin with a hot metal spatula to to hide your malteser insertion point.
Nutrition Information
Calories: 853 Fat: 1g Carbohydrates: 60g Sugar: 60g Sodium: 193mg Protein: 72g

 

One circular jello shot on little white square hors d'oeuvre dish, filled with malteser and tiny chocolate balls in three colours. surrounded by magenta bougainvillea

Just for fun – malteser and chocolate balls suspended in kahlua and triple sec liqueurs.

Quote

If you believe in something you give it life.

Mooji