Mudslide Pudding Shooters

By cmschnettler

Ingredients

• A few notes:
• to sure to buy instant pudding and not cook and stir or you will have a lumpy mix.
• You can use Cool Whip instead of making homemade whip cream, but I find the texture works out better with the latter and can be left out at room temperature longer.
• These can be prepared and fully assembled two days in advance and kept covered in the refrigerator.
• Chocolate Shells
• Ingredients:
• 1/4 1/4 1/4 cup semi-sweet chocolate, melted
• 3/4 3/4 3/4 cup white chocolate, melted
• 2 1/2 3cups) (makes approximately 2 1/2 – 3cups)
• Ingredients:
• 1 3.9 1 3.9 3.9 oz Instant Jell-O Chocolate Mix
• 3/4 3/4 3/4 cup milk
• 1/3 1/3 1/3 cup Kahlua
• 1/2 1/2 1/2 cup Bailey’s Irish Cream
• 1 1/2 1 1/2 1/2 cup homemade whip cream (recipe follows)

Details

Servings 3

Preparation

Step 1

To make chocolate shells

1. Melt both chocolates. Using a small paint brush, lightly spot areas with semi-sweet chocolate. Then use a separate brush and cover walls of form with white chocolate transfer to freezer and chill for 5 minutes. Remove and apply a second coat and chill once more. The chocolate cups can be made 3 days in advance and kept at room temperature or stored in the refrigerator.

To make mudslide pudding mix

1. Place pudding mix and milk in a bowl and whisk to combine. Add in Kahlua and Bailey’s and vigorously whisk to combine. Fold in whip cream until no streaks remain.

Assembly:

1. Fill a pastry bag with pudding mix and fit with preferred tip and pipe into chocolate shells.