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.
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.
- 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
- 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.)
- 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.
- Mix liqueur and remaining water into the gelatin and remove from stove. Pour into prepared pan.
- 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.
- Cut a slit in the gelatin and push the malteser in to cover. Return to the fridge to cool, approx 10 minutes.
- 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.
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