Peppermint Brownie Dessert Shooters

Merry Christmas and Happy New Year, friends.  Sorry it's been so long...other priorities and distractions have taken us away from our blogging.  But we have received many requests from family and friends to resume the blog, so we have made it a New Years resolution to be better to our followers!

Below is a fun recipe, maybe little late for this year, but a request from our dear friend, Linda.  We enjoyed these shooters for dessert on Christmas Day.  Very festive, and possibly the best part, they still leave room for sampling all the other tasty treats that seem to make their way onto the dessert table!

Peppermint Brownie Dessert Shooters

1 (14 oz.) can sweetened condensed milk
2 squares unsweetened chocolate
8 mini candy canes, crushed
1 pan brownies, prepared according to box
1 cup heavy whipping cream
1/4 cup sugar
2 tablespoons cocoa
1 teaspoon pure vanilla extract

In a medium, microwave-safe bowl, place the chocolate squares and microwave them for 35-40 seconds, just enough to soften.  Pour the sweetened condensed milk over the chocolate, then return to the microwave for 50-60 seconds.  Remove and stir until the chocolate is fully melted and a thick hot fudge sauce forms.

Using an electric mixer, beat the whipping cream until soft peaks form.  Slowly add the sugar, cocoa and vanilla.  Whip until the cream holds its shape (do not to overbeat!).  Spoon into an icing bag with a large star tip on top (or, if you don’t have an icing bag, you can just spoon the cream atop the shooters).

Spoon a small amount of warm fudge sauce in the bottom of each shot glass (or any other size glass you like).  Sprinkle a layer of crushed candy canes on top.  Fill 3/4 of the glass with crumbled brownie.  Pipe the chocolate cream on top of the glass.  Sprinkle with crushed candy canes.  Serve immediately, or refrigerate until ready to serve.