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Irish Chocolate Pudding Shots are a grown-up dessert with a delicious minty-chocolate kick.
Ever since we posted this earlier recipe, my husband Jack has been dreaming up different flavor combinations for pudding shots — and one of our favorites has got to be today’s Irish Chocolate Pudding Shots.
Pudding shots are essentially mini shot glasses filled with pudding that has been spiked with some sort of alcoholic beverage during preparation. The shots are stored in the freezer so they get super cold and frosty, but the pudding mixture never freezes because of the alcohol content.
How do you make Irish Chocolate Pudding Shots?
In the case of today’s Irish Chocolate Pudding Shots, we mixed instant chocolate pudding with whole milk and Bailey’s Irish Cream — a creamy, minty liqueur. Jack also crushed chocolate wafer cookies, then mixed the crumbs with a couple of tablespoons of Kahlua — the popular coffee liqueur.
Next, Jack spooned some of the chocolate crumb mixture into the bottom of mini shot glasses (we found ours at our local dollar store but you can also buy them here), pressing the crumbs down to form a crunchy bottom layer.
Then, each cup was filled with the pudding-Bailey’s mixture, and topped with more of the chocolate crumb mixture. Place the shot glasses on a tray, then place the tray on a shelf in the freezer until ready to serve.
These Irish Chocolate Pudding Shots are great for any grown-up party. And with St. Patrick’s Day celebrations just around the corner, I think they are the perfect addition to your dessert tray!
Please enjoy these Irish Chocolate Pudding Shots responsibly.
You may enjoy these other St. Patrick’s Day menu ideas:
- New England Boiled Dinner (Corned Beef and Cabbage)
- Oatmeal Stout Beef Pot Pie
- Boozy Guinness Cupcakes
- Beef and Guinness Casserole with Noodles
1 3.9-ounce box chocolate instant pudding mix
¾ cup whole milk
¾ cup Bailey’s Irish Cream
16 chocolate wafers, divided
2 tablespoons Kahlua
In a medium bowl, mix dry pudding mix with the cold whole milk and Bailey’s Irish Cream. Whisk until smooth with no lumps. Mixture will be liquidy.
Crush 12 of the wafers (we used a mortar and pestle), then stir in the two tablespoons of Kahlua.
Divide this mixture between 14 shot glasses, using the handle of a butter knife to press the mixture down.
Divide the pudding between the 14 cups by pouring from a measuring cup with a spout, or use a small ladle and pour over the cookie bottom.
Crush the remaining 4 wafers and sprinkle over the tops.
Freeze and serve frozen.
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