Ingredients

2/3 cups granulated sugar

2 large eggs

2 oz unsweetened chocolate, melted

2 teaspoons vanilla extract

2 tablespoons unsweetened cocoa powder

1/3 cup butter, softened

2/3 cups heavy whipping cream

2 tablespoons powdered sugar

1/2 cup heavy whipping cream (for whipped cream topping)

1 tablespoon powdered sugar (for whipped cream topping)

1 teaspoon vanilla extract (for whipped cream topping)

10-12 Oreo sandwich cookies

2 tablespoons butter, melted

1/2 cup cocktail peanuts, chopped

1/2 cup Lay’s potato chips, chopped

1/2 cup pretzels, chopped

Instructions

Step 1: Prepare both whipped creams by beating 2/3 cup heavy cream until it begins to thicken. Add 2 tablespoons powdered sugar and beat until stiff peaks form. Refrigerate. Repeat these steps with 1/2 cup heavy cream, 1 tablespoon powdered sugar, and 1 teaspoon vanilla extract for the topping. Set aside separately in the fridge.

Step 2: In a small saucepan, combine sugar and eggs, stirring constantly over low heat to avoid scrambling. Once tempered (about 5-7 minutes), increase heat to medium-low and cook until the mixture reaches 160°F and thickly coats the back of a spoon, up to 20 minutes. Remove from heat and stir in melted chocolate and vanilla extract. Cool to lukewarm (about 90°F), stirring occasionally.

Step 3: In a small bowl, cream softened butter until light and fluffy. Add the cooled chocolate mixture and cocoa powder, then beat on high speed until light and fluffy.

Step 4: Remove whipped cream from the fridge. Fold half of it gently into the chocolate mixture, whisking until just combined, then fold in the remaining whipped cream until no white streaks remain. Chill the filling for a few hours.

Step 5: Crush Oreo cookies and mix with melted butter. Spoon the crumb mixture into shot glasses, pressing down firmly with the back of a teaspoon to form the crust.

Step 6: Fill each glass halfway with the chocolate pie filling using a spoon or piping bag. Sprinkle a mix of chopped peanuts, potato chips, and pretzels on top.

Step 7: Add another layer of pie filling to the top of the glass. Finish with a dollop of the prepared whipped cream topping and garnish as desired. Serve immediately.

Tips & Variations

For a deeper chocolate flavor, try using bittersweet chocolate instead of unsweetened.

Substitute the Oreo crust with graham crackers or digestive biscuits for a different texture.

Mix up the salty toppings by adding chopped nuts like almonds or pecans for extra crunch.

Chill the shooters longer for a firmer texture before serving.

FAQs

Can I make the chocolate filling ahead of time?

Yes, the chocolate filling can be prepared a day in advance and refrigerated. Be sure to cover it well to prevent it from drying out.

What can I use if I don’t have a thermometer?

If you don’t have a thermometer, cook the sugar and egg mixture until it thickly coats the back of a metal spoon. When you run your finger through the coating, it should leave a clear line without running.