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Thin Mint Jello Shots

  • Prep 0 min
  • Total 4 hr 0 min
  • Servings 24
  • Pinterest
    449
  • Print
    461
  • Save
    250
  • Facebook
    126
  • Email
    60

America's favorite cookie takes on jello shot form! MORE + LESS -

Jaymee Sire
March 18, 2016

Ingredients

3
envelopes unflavored gelatin
1
tablespoon unsweetened cocoa powder
1
small can sweetened condensed milk
1/2
cup crème de cocoa
2
tablespoons sugar (optional)
1/2
cup crème de menthe
Crumbled chocolate cookies (for garnish)
Whipped cream (for garnish)

Steps

Hide Images
  • 1
    Lightly coat a small pan or dish with cooking spray, and then using a paper towel, wipe it out. This will leave a light residue to help unmold your shots, but it won't affect the taste.
  • 2
    Pour 1/2 cup water into a small saucepan. Sprinkle 1 envelope of unflavored gelatin over the top and allow it to soak in a minute or two. (It will sort of look like applesauce.) Turn on the burner and heat over medium, stirring constantly, until gelatin dissolves.
  • 3
    Add a tablespoon of unsweetened cocoa powder and stir until dissolved. Remove from heat and stir in 1-2 tablespoons sweetened condensed milk and 1/2 cup crème de cocoa and stir until thoroughly combined. Pour into prepared pan and refrigerate, allowing to set for 15-20 minutes.
  • 4
    While chocolate layer is setting, make the two green layers. Pour 1 1/4 cup of water into a small saucepan and sprinkle with 2 packets unflavored gelatin and allow to soak in a minute or two. Turn on the burner and heat over medium, stirring constantly, until gelatin dissolves. Add 1-2 tablespoons of sugar and stir until it dissolves (sugar is optional, but it helps mellow the mint a bit). Remove from heat and stir in 1/2 cup of crème de menthe.
  • 5
    Pour 1 cup of the green liquid into a separate container. To the remaining mixture (about 1/2 of a cup), add about 1/4 cup sweetened condensed milk. You should have a bright green layer and a creamy green layer, both approximately a cup. Allow both to cool to room temperature.
  • 6
    Once chocolate layer has just set (enough where you could lightly touch the surface), add the creamy mint layer. Return to the refrigerator for another 15 minutes until that layer is just barely set. Add the final mint layer and allow to set at least 4 hours (or preferably overnight).
  • 7
    When you're ready to serve, gently pull the edges away from the pan and invert onto a cutting board. Slice into even squares. Top with crumbled chocolate cookies and whipped cream, if desired.
 

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
These Thin Mint Jelly Shots take the classic cookie and give it a fun boozy twist. 

I have a confession to make. 

It’s kind of serious. 

You sure you’re ready?

Here goes ...

I hate chocolate and mint together. (dun dun DUNNNNN!) 

I love chocolate separately (duh), and mint ... well, it’s not my favorite but I don’t hate it. However, get them together and I run the other direction. I realize I'm in the minority in this situation, especially come Girl Scout cookie time. 

Everyone and their mom can’t get enough of the Thin Mint cookie. I fall more into the Tagalong or Do-si-do camp, but I would venture to say that most of America grabs for the little green box. 

But see, I’m not a selfish person. Just because **I** don’t enjoy the little mint-chocolate treats doesn’t mean I should deny the world a jelly shot version of the popular flavor combo.

And so, I present to you ... Thin Mint Jelly Shots!

These shots aren’t as strong as a traditional jelly shot on account of the liqueur versus liquor factor. If you want to bump up the boozy aspect, you could try using chocolate vodka in place of the crème de cocoa and/or replace a portion of the crème de menthe with regular vodka (chocolate vodka would work too). I recommend the bright green crème de menthe, but if you end up with the clear stuff, you’ll need to add a few drops of green food coloring. 

I used a small breading pan for these (slightly larger than half of a square baker), but you could also try a loaf pan. If you don’t have something this size, a square baking dish would work, you just might want to double the recipe. Lightly coat your pan or dish with cooking spray, and then using a paper towel, wipe it out. This will leave a light residue to help unmold your shots, but won’t affect the taste.

Pour 1/2 cup water into a small saucepan. Sprinkle one envelope of unflavored gelatin over the top and allow it to soak in a minute or two. (It will sort of look like applesauce.) Turn on the burner and heat over medium, stirring constantly, until the gelatin dissolves. (This will only take a couple minutes.)

To achieve the chocolate brown color, add a tablespoon of unsweetened cocoa powder and stir until dissolved. Remove from heat and stir in 1-2 tablespoons sweetened condensed milk and 1/2 cup crème de cocoa and stir until thoroughly combined. Pour into prepared pan and refrigerate, allowing to set 15-20 minutes.

While the chocolate layer is setting, make the two green layers. Pour 1 1/4 cup of water into a small saucepan and sprinkle with two packets unflavored gelatin and allow to soak in a minute or two. Turn on the burner and heat over medium, stirring constantly, until gelatin dissolves. Add 1-2 tablespoons of sugar and stir until it dissolves (sugar is optional, but it helps mellow the mint a bit). Remove from heat and stir in 1/2 cup of crème de menthe. Pour one cup of the green liquid into a separate container. To the remaining mixture (about 1/2 of a cup), add about 1/4 cup sweetened condensed milk. You should have a bright green layer and a creamy green layer ... both approximately a cup. Allow both to cool to room temperature.

Once the chocolate layer has just set (enough where you could lightly touch the surface), add the creamy mint layer. Return to the refrigerator for another 15 minutes until that layer is just barely set. Add the final mint layer and allow to set at least four hours (or preferably overnight).

Some notes on this process: 

It’s VERY important that your mixtures cool to room temperature before pouring onto the set gelatin. Otherwise, you will melt the set layer. Pour slowly to avoid air bubbles, and try your best to pop any bubbles before placing in the fridge. It’s also important to only allow each layer to firm up until barely set. This helps to bind all of the layers together. 

When you’re ready to serve, gently pull the edges away from the pan and invert onto a cutting board. Slice into even squares. 

Not being a mint-chocolate fan, I had one of my friends be the taste-tester. She said they were great as-is, but the mint flavor was pretty strong.

For this reason, I recommend adding some chocolate cookie crumbs to the top. I used chocolate sandwich cookies, but if you reaaaalllly want to get into the Thin Mint spirit, you could even do chopped up Thin Mint cookies. (Another idea would be to make an extra chocolate layer to add to the top ... like a thin mint sandwich). 

Of course, whipped cream makes everything better, so feel free to add some of that as well! The whipped cream will start to melt pretty quickly though, so you may want to allow guests to add their own. 

I find homemade whipped cream generally lasts a little longer before the melting starts. If using homemade, use a piping ba...

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