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New Year's Eve Dessert Shooters

New Year's Eve dessert shooters layer chilled raspberry sauce, a chocolate cookie base, and spoonable chocolate mousse in individual glasses. Finish each one with soft whipped cream and gold sanding sugar for a festive make-ahead dessert.
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Prep Time 7 minutes
Cook Time 9 minutes
Chilling and resting 1 hour 52 minutes
Total Time 2 hours 8 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

raspberry layer
  • 1 cup raspberries fresh or frozen
  • 2 tbsp granulated sugar
  • 1 tbsp water
  • 1 tsp lemon juice
cookie base
  • 0.5 cup chocolate wafer cookie crumbs
  • 2 tbsp unsalted butter melted
chocolate mousse
  • 4 oz semisweet chocolate finely chopped
  • 0.33 cup heavy cream
  • 0.67 cup heavy cream chilled
whipped cream topping
  • 0.25 cup heavy cream chilled
  • 2 tsp powdered sugar
  • 0.25 tsp vanilla extract
  • 1 tsp gold sanding sugar

Equipment

  • 8 4-ounce dessert shooter glasses

Method
 

Make the raspberry layer
  1. Combine the raspberries, granulated sugar, water, and lemon juice in a small saucepan.
  2. Cook over medium heat for 5–7 minutes, stirring occasionally, until the berries burst and the sauce thickens slightly.
  3. Transfer the sauce to a small bowl and refrigerate for 30–45 minutes, until completely cold.
Prepare the cookie base
  1. Stir the cookie crumbs and melted butter together.
  2. Divide the mixture evenly among eight 4-ounce dessert shooter glasses.
  3. Press the crumbs gently into the bottoms of the glasses.
Make the chocolate mousse
  1. Put the chocolate in a medium heatproof bowl.
  2. Heat 1/3 cup heavy cream in a small saucepan over medium-low heat for 2–3 minutes, until steaming.
  3. Pour the hot cream over the chocolate and let stand for 2 minutes.
  4. Stir the chocolate mixture until smooth.
  5. Cool the chocolate mixture for 15–20 minutes, until it reaches room temperature.
  6. Beat the chilled 2/3 cup heavy cream to medium peaks, about 2–3 minutes.
  7. Fold the whipped cream into the chocolate mixture in three additions.
  8. Refrigerate for 20–30 minutes, until thick but spoonable.
Make the whipped cream topping
  1. Beat the chilled 1/4 cup heavy cream, powdered sugar, and vanilla in a small bowl for 1–2 minutes, until soft peaks form.
Assemble the shooters
  1. Divide the raspberry sauce among the glasses.
  2. Spoon or pipe the mousse evenly over the raspberry sauce.
  3. Top each shooter with whipped cream and a pinch of gold sanding sugar.
  4. Refrigerate for 30 minutes before serving.

Notes

For neat layers, let the raspberry sauce cool completely before assembling. Cover and refrigerate for up to 2 days; freezing is not recommended. For a dairy-free variation, use plant-based heavy cream and dairy-free chocolate, and check that the cookie crumbs are dairy-free.