-
Place the Jell-O mix in a mixing bowl. Pour in boiling water and whisk to combine.
-
Add the cold water and vodka. Whisk to combine.
-
Line a baking sheet with 12 plastic ramekin cups. Pour the gelatin into the cups, filling each one almost up to the edge.
-
Place the baking sheet in the refrigerator and chill until the Jell-O is set, about 2-3 hours.
-
While the shots cool, Line a baking sheet with waxed paper. Place the chocolate in a microwave safe bowl and heat for 30 seconds at a time, stirring between each heating, until the chocolate is melted and smooth.
-
Transfer the chocolate to a piping bag (or a ziploc bag with the corner cut off) and pipe the chocolate onto the waxed paper in a square or rectangle, belt buckle shape. I make a few extra buckles that way in case any break I have back ups.
-
Place the buckles in the freezer so the chocolate will harden.
-
Remove the baking sheet from the fridge. Squirt a little whipped cream into the middle of the shot. (You can put the whipped cream in a piping bag with a star tip to get the same effect if using homemade whipped cream or Cool Whip.)
-
Remove the chocolate belt buckles from the freezer. Carefully peel the buckles off the waxed paper and place them in the center of the whipped cream.
-
Refrigerate until ready to serve.