Ingredients

The following ingredients have 4 Servings
  • 10 Oreo Cookies
  • ¼ cup mini semisweet or dark chocolate chips ((45g))
  • 2 Tablespoons butter, melted (still warm (28g))
  • 1 cup premium white chocolate chips ((170g))
  • 2 cups heavy cream (divided (475 ml))
  • 16 ounces cream cheese -- softened to room temperature ((454g))
  • 1 cup powdered sugar ((200g))
  • ¾ teaspoon peppermint extract ((*NOT "mint" extract))
  • ¼ teaspoon vanilla extract
  • crushed candy canes (for sprinkling)
  • mini semisweet chocolate chips or finely chopped dark chocolate (for sprinkling)

Instruction

  • Prepare your crust by combining Oreo cookies and chocolate chips in a food processor and blend until completely pulverized to crumbs.
  • Add warm butter and pulse again until completely combined.
  • Set out 22-24 plastic 2-oz shot glasses and portion 2 teaspoons of Oreo crumbles into each shot glass.  Gently tamp down with small spoon or rounded end of teaspoon.  Set aside.  
  • Combine your white chocolate chips and ½ cup (118ml) of heavy cream in a small saucepan over medium-low heat, stir frequently until chocolate is completely melted.
  • Pour into a large heat proof bowl and allow to set until cooled to room temperature (pouring it into a large vessel other than the saucepan will help it cool faster) -- about 30 minutes.
  • While white chocolate mixture is cooling, pour your remaining 1 ½ cups (357ml) heavy cream into a clean, dry bowl and whip with an electric mixer until stiff peaks form.  Store in refrigerator until ready to use.
  • Once white chocolate mixture has cooled, place your softened cream cheese in the bowl of a stand mixer (or a large bowl & use an electric hand-held mixer) and beat until smooth.  
  • Add white chocolate mixture and beat until well-combined.  
  • Gradually add powdered sugar until well-combined. Stir in extracts.
  • With mixer on low speed, stir in whipped cream mixture. Increase speed to medium-high and beat until well-combined.
  • Transfer mixture to a large Ziploc bag and snip off about a 1" corner*.  Pipe (squeeze) filling through the snipped corner, filling each shot glass to the rim.
  • Top dessert shooters with chopped chocolate and crushed candy canes just before shooting (if you add them too far in advance the candy cane pieces will dissolve).  Store in a sealed container in the refrigerator.