Halloween Skull Jello Shots

5 from 1 vote

These classy dessert appetizers are a perfect coffee-flavored treat for a glam Halloween cocktail party. No kids allowed… or at least, no kids are allowed to have these.

Prep Time5

Cook Time5

Refrigeration4

Total Time4 10

Course: Dessert

Cuisine: International

Diet: Gluten Free

Servings: jello shots

Calories: 78kcal

Author: Genevieve Morrison

Equipment

1 skull mold sheet - with 12 molds
1 cube mold sheet - with 12 molds
1 saucepan
1 small mixing bowl
1 dropper - that comes with skull molds
1 measuring spoons
1 measureing cup
2 small cutting boards - or books. Anything flat that fits in your fridge.

Ingredients

For the Jello Cubes

6 tsp. Knox Gelatin - divided
½ cup Chocolat Deluxe White Chocolate Liqueur - divided
½ cup Mr. Black Coffee Liqueur - divided

For the Jello Skulls

1½ tsp. Knox Gelatin
cup Chocolat Deluxe White Chocolate Liqueur

Instructions

Place skull mold on a small cutting board - this will make it easy to balance as you place it in the fridge. Bloom (dissolve) 1½ tsp. Knox Gelatin in 1 tbsp. cool water in a small bowl for 30 seconds. Stirring gently.
Heat ¼ cup white chocolate liqueur in a small saucepan for no more than 1 minute over low/medium heat. As soon as you see any boiling bubbles, turn the heat off. Stir in bloomed gelatin until dissolved.
Use the dropper (that came with the skulls) to fill at least 12 skulls and place them in the fridge. You’ll have enough to fill more than 12 - it’s a good idea to fill more because some may come out imperfect. If you still have extra, simply use it in the next step.
Place cube molds on a small cutting board for easy placement in the fridge. Bloom another 1½ tsp. Knox Gelatin in 1 tbsp. cool water. Heat ¼ cup white chocolate liqueur in a small saucepan for no more than 1 minute over low/medium heat. As soon as you see any boiling bubbles, turn the heat off. Stir in bloomed gelatin until dissolved.
Spoon 1 tsp. liqueur/gelatin into each cube mold. Refrigerate for 1 hour.
After 1 hour, repeat step 4 with ¼ cup Mr. Black liqueur (instead of white chocolate). Spoon 1 tsp. liqueur/gelatin into each cube mold. Refrigerate for 1 hour.
Repeat steps for another white chocolate liqueur layer and Mr. Black layer, ensuring each layer chills for 1 full hour before adding another.
Carefully remove the cubes of jello. They should slide out of their molds easily. I find I can flip the cube molds entirely inside out without breaking the jello.
Remove skulls from their molds. Place a skull on each cube and serve.

Notes

If making the day before, consider the texture will get harder if refrigerated in a closed container overnight, almost like gummy bears. If making a day ahead, use only 1 tsp. gelatin per layer instead of 1½ tsp. of gelatin. This will ensure your jello isn't too firm the next day.

My cube molds hold exactly 4 tsp. of liquid, so they’re easy to measure out. If you’re using different size molds, or no molds at all, and instead, you’re using a sheet pan or Pyrex and slicing the jello into cubes, just consider the following ratio of gelatin to liqueur: For extra firm jello, use 6 packages of gelatin per 1 cup of liqueur, but you can use as few as 4 packets for more jiggly jello.

To make a non-alcoholic version, use ½ cup strong coffee and 4 tsp. sugar. Use ½ cup whole milk with 4 tsp. sugar and ½ tsp. real almond extract. You can also use vanilla extract, but most vanilla extracts are brown and will turn the milk a brownish color. Follow the recipe exactly the same, otherwise.

Nutrition