Chocolate Shot Glass Dessert with Dripping Caramel & Bacon Crumbles

Why This Dessert Works

This elegant mini dessert plays with textures, temperatures, and flavors:

• The edible chocolate shot glass adds depth and richness, doubling as vessel and part of the dessert experience. Lang’s Chocolates

• Ganache forms a creamy, dense chocolate base that contrasts the buttery caramel.

• Dripping caramel provides a lusciously flowing middle layer designed to tempt and ooze over the rim.

• Bacon crumbles introduce a smoky, crunchy finish that perfectly balances the sweetness.

Each component is chosen to complement both the chocolate cup and each other, creating a tiny, indulgent dessert moment.

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Ingredients (Makes 16 Desserts)

Ganache Layer

• 8 oz high‑quality dark chocolate (finely chopped)

• ¾ cup heavy cream

• 1 tsp vanilla extract

• Pinch of salt

Why: High‑quality chocolate ensures deep cocoa flavor that stands up to the sweet caramel. Cream makes it silky and luscious; salt and vanilla enhance richness.

Creamy Dripping Caramel

• ¾ cup unsalted butter

• 1 ½ cups packed brown sugar

• ¾ cup heavy cream

• 1 tsp vanilla extract

• ½ tsp fine sea salt

Why: Brown sugar gives richness and molasses notes. Butter and cream create a pourable, decadent texture perfect for the “drip” effect. Salt balances sweetness.

Bacon Crumble Topping

• 8 slices thick‑cut bacon

• 1–2 tsp brown sugar (optional, for slight caramelization)

Why: The saltiness and crunch offset the sweetness while complementing the chocolate and caramel flavors.

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Equipment

• Small saucepan

• Heatproof bowl

• Whisk and spatula

• Piping bag or small spoon

• Baking sheet lined with parchment

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Step‑by‑Step Instructions

1) Prepare the Ganache

1. Place chopped chocolate in a heatproof bowl.

2. Heat heavy cream in a small saucepan until it just begins to simmer (do not boil).

3. Pour hot cream over chocolate and let sit 1–2 minutes.

4. Whisk gently until fully melted and glossy.

5. Stir in vanilla and a pinch of salt.

6. Using a small piping bag or spoon, fill each edible chocolate shot glass about ¼ full with ganache.

7. Chill in the refrigerator 15–20 minutes to set.

Tip: Ganache should feel firm but still slightly soft — the perfect platform for caramel.

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2) Make the Creamy Dripping Caramel

1. In a clean saucepan over medium heat, melt butter.

2. Add brown sugar and stir until fully combined and bubbling gently.

3. Slowly pour in heavy cream while whisking — the mixture will thicken.

4. Continue whisking 3–4 minutes until glossy and slightly thickened but still pourable.

5. Remove from heat and stir in vanilla and sea salt.

6. Let cool just until warm — not hot.

Goal: A caramel that holds shape briefly but will gently drip if left at room temperature.

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3) Cook the Bacon Crumbles

1. Preheat oven to 400 °F (200 °C).

2. Place bacon strips on a parchment‑lined baking sheet. Optional: sprinkle light brown sugar on top.

3. Bake 12–15 minutes until crisp.

4. Cool slightly and crumble into small pieces.

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4) Assemble the Shot Glass Desserts

1. Remove ganache‑filled cups from fridge.

2. Spoon or pipe the warm caramel over ganache, filling the cup just under the rim so it gently drips down the side — visually decadent.

3. Immediately top with a generous pinch of bacon crumbles.

4. Serve at room temperature for the most dramatic “drip.”

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Production Time

• Prep: 30 minutes

• Cook/Heat: 25 minutes

• Set/Chill: 20 minutes

• Total: ~75 minutes

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Nutrition Estimate (per shot dessert)

(Approximate; decadent treat!)

• Calories: ~280–330 kcal

• Fat: ~18–22 g

• Saturated Fat: ~10–14 g

• Carbohydrates: ~24–30 g

• Sugars: ~20–26 g

• Protein: ~3–4 g

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FAQs

Q: Can I make this ahead of time?
Yes — ganache can be made and chilled a day ahead. Caramel also refrigerates well; gently reheat to make pourable again before assembly.

Q: What chocolate works best for the ganache?
Use a quality dark chocolate (60–70% cocoa) for balance. Milk chocolate yields a sweeter, softer layer that may compete with the caramel.

Q: How do I keep the caramel from setting too stiff?
Serve at slightly warm or room temp — hotter makes it run too fast, cooler makes it thick. Adjust by gently warming.

Q: Can I add booze?
Absolutely! A teaspoon of bourbon or rum stirred into the warm caramel adds a boozy depth.

Q: What if someone doesn’t eat bacon?
Swap bacon with toasted pecans or chopped candied nuts for a sweet‑salty crunch.