Coffee and Chocolate Espresso shots – these coffee shots are your after dinner coffee, dessert and aperitif all in one! They are great for entertaining or just as a treat for yourself! Coffee, cream, dark chocolate and either coffee or chocolate liqueur – only 4 ingredients and these dessert shots are amazing!
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I love multi-taskers, don’t you? Finding a food multi-tasker is a little tricky. Let’s talk about dessert. What do you want in a dessert? Me? Usually chocolate. If I have chocolate, then I want coffee too. So, chocolate and coffee. Oh, and maybe an aperitif. So, chocolate, coffee, and and aperitif. That’s not asking for too much.
What if I told you that I found a dessert that was all three? All three rolled up into one amazing little dessert. Impressed? And, what if I told you it was incredibly easy? What if I told you that guests would be licking their little shot glasses clean?!
Chocolate Coffee Dessert Shots
Well, here you go. Chocolate and Coffee Espresso Shots. These are so easy and so seriously good! They call for either chocolate or coffee liqueur – I used my homemade coffee liqueur, though I could have also used my homemade chocolate liqueur. I am sure it’s equally good with either chocolate or coffee liqueur, I encourage you to make it both ways and see which your prefer. A sort of science experiment.
Believe me, when you see how easy this is, it will become your go-to dessert, especially for parties, since it’s an easy make ahead dessert.
If you love chocolate coffee desserts – you have to try Affogato with Coffee Liqueur or how about Vietnamese Coffee Ice Cream. If you’re looking for a pretty pink easy dessert, you’ll love my Triple Raspberry Sundaes!
I found this recipe in Donna Hay’s Entertaining book.
Coffee and Chocolate Espresso Shots!
- 4 tablespoons coffee beans
- 3/4 cup cream single or pouring
- 2 1/4 oz dark chocolate
- 3 tablespoons coffee or chocolate liqueur
- Place the coffee beans and cream in a small saucepan. Bring to a simmer and then allow to simmer for 5 minutes. Turn off the heat and allow it steep for 20 minutes. Strain. (I nicked the coffee beans just a bit in my grinder to help with infusion).
- Return the cream to the pan and add the chocolate. Stir until it dissolves. Stir in the liqueur. Pour the mixture into 6 shot glasses and refrigerate until set. Serve as an after dinner shot or a summer afternoon cooler.
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Update Notes: This was originally published in 2014 and has been updated for 2018.