Heart Shaped Chocolate Covered Cherry Jello Shots

Remember my heart shaped jello shots with cherries? You can make them any color and they are adorable (purple, hot pink, aqua blue). I thought it would be fun to revisit them this Valentines Day with a chocolate flavor.

These little babies pop right into your mouth so easily. Just pick up the cherry stem and pull off the cherry  between your teeth and it’s a little burst of boozy goodness!

Sometimes these ideas just come to me and I wonder why I didn’t think of them before?

Chocolate covered cherries candies are actually close to my heart (pun!). My mom loves “Cellos” chocolate covered cherries.

I can’t always find them in the store but on her birthday or when I wanted to do something special I  try to track them down.

My mom was actually just in town. With Austin’s double ear infection and Nick’s work travel she was a life-sav-er.  I can’t say that enough. The extra help is AMAZING.

I think some Cellos are in order.

Heart Shaped Chocolate Covered Cherry Jello Shots 
15 Maraschino Cherries with stems
2 cups water
2 cups flavored vodka of choice (Cherry, chocolate or whipped cream flavor recommended)
6 tablespoons or 4 packets of hot chocolate (I used this brand of hot chocolate, you can find it in most grocery stores)
4 packets of Knox gelatin
13 x 9 cake pan
cooking spray or coconut oil to lightly grease the pan
1 small heart shaped cookie cutter

Step 1: Pour 2 cups water into a sauce pan. Add 6 tablespoons of hot chocolate mix (or about 4 packets) into the sauce pan and whisk until combined. Then sprinkle four packets of Knox gelatin on top. Let it sit for two minutes then whisk again until combined. Turn your stove top on to medium to high heat and bring to a light simmer.

Step 2: When simmering turn off the heat and add 2 cups of cold flavored vodka. I used cherry but you could use whipped or chocolate flavor as well. Pour HALF of the jello mixture, 2 cups, into a lightly greased 13 x 9 inch cake. Refrigerate for about an hour or until firm.

Step 3: Slice 12-15 maraschino cherries with stems in half so they will sit upright on your jello. When the first layer of chocolate jello has hardened (about 45 mins) arrange your cherries so there is enough room to cut out your hearts around them. (SEE STEP TWO HERE) You might be able to get more than 12 shots, try to estimate by placing your cookie cutter around the pan.

Step 4: Pour the remaining 2 cups of chocolate jello in the 13 x 9 inch pan. If any of your cherries float away just carefully replace them. Put it back in the fridge for another hour or two to firm up. It’s important that this layer sit longer so the layers will attach.

Step 5: Using your heart shaped cookie cutter carefully cut out your jello shots around the cherries. You might lose some jello around the shape when you lift them out of the pan but that’s okay. It will take a try or two to lift them out perfectly. Cut more hearts with the remain jello that doesn’t have cherries so you don’t waste the deliciousness.

Enjoy responsibly with your Valentine! 

4 Responses to “Heart Shaped Chocolate Covered Cherry Jello Shots”

  1. Heidi posted on February 4, 2014 at 5:34 pm (#)

    These sound absolutely amazing! Thanks.


  2. Sarah posted on February 5, 2014 at 6:19 pm (#)

    Love this idea! I wonder how it would taste if you took the booziness up a notch and soaked the cherries in alcohol before adding them to the jello.

    • Michelle C. replied on February 5th, 2014 at 6:28 pm

      Sarah I’ve thought about that too. I don’t think anyone would complain about double booze 🙂


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