Chocolate Jelly Shots

Half a cup of water

Melted 3/8 cup of ice cream (vanilla)

2 packs of plain gelatine

¼ cup of Kahula

¼ cups of Bailey

1/8 cup of light rum

1/8 cup of dark rum

1/8 cup of amaretto

1/8 cup of coco lopez

Magic shell chocolate ice cream topper

1. Take a saucepan and pour in the water and gelatine.

2. Let the gelatine soak for 2 minutes before you start the cooking process.

3. Add in the melted ice-cream and start cooking the mixture over a low heat.

4. Keep stirring till the mixture is dissolved which would take you 5 minutes at most.

5. Take off the heat and stir in the Coco Lopez, rum and the liqueurs.

6. Pour in a pan and refrigerate overnight.

7.  Cut out the jelly shot blocks and drizzle the ice-cream topper and pop in to the freezer for 30 seconds.

8. Refrigerate till you serve them to your guests.