S’mores Pudding Shots

One of my favorite new things to experiment with is Jello, as can be seen in previous posts. It’s a great (sometimes easy) dessert and drink combination! And it doesn’t require turning on the oven, which, for summer, is always a plus.

But some of my friends don’t like the texture of Jello, and well, sometimes it’s a bit of an issue for me as well. But pudding? I’m all over pudding! Which led me to start thinking about how I could use pudding to make an edible dessert shot, maybe something like a cross between pudding and a cordial.

And, a few months ago (when I first started blogging) I came up with the idea to make a S’mores pudding shot using pudding, and this is what came out of my scheming…

The result was a delicate chocolate pudding infused with liqueur atop a graham cracker crust, drizzled with a chocolate ganache, and topped with miniature marshmallow bits. And so… I’ve discovered that pudding + alcohol = WIN!


Click below for the recipe! 🙂

S’mores Pudding Shots

Yield: 36 shots

The s’mores pudding shots consists of three distinct pieces put together: graham cracker crust, alcohol-infused chocolate pudding, and chocolate ganache topped with miniature marshmallows!

Alcohol-Infused Chocolate Pudding:

Begin by assembling your ingredients.

You are going to need:

  • 1 small box (4-serving size) of instant chocolate pudding
  • 3/4 cup milk, whole preferred
  • 1/4 cup marshmallow vodka
  • 1/2 cup chocolate liqueur
  • 1 cup Cool Whip

You are also going to need:

  • Mixing bowl
  • Whisk
  • Cling wrap

To make the pudding, whisk together the milk and pudding mix in a large bowl. The mixture will be quite thick.

Next, add the marshmallow vodka and the chocolate liqueur. Once combined, fold in the Cool Whip.

Cover the bowl with cling wrap, and chill in the refrigerator for at least one hour.

Quick tip: to prevent a skin from forming on the top of the pudding, cover the bowl with cling wrap, making sure that the wrap touches the top of the pudding.

While the pudding is setting in the refrigerator, make the graham cracker crust.

Graham Cracker Crust:

Begin by assembling your ingredients.

You are going to need:

  • 1 package of plain graham crackers
  • 4 tablespoons of salted butter, melted
  • 1 tablespoon sugar

You are also going to need:

  • Food processor
  • Mini-muffin tin lined with cupcake papers (or plastic shot glasses)
  • Shot glass

First, roughly break up the graham crackers, and place them in the bowl of your food processor.

Pulse until the graham crackers are fine crumbs.

With the processor running, add the sugar and slowly drizzle in the butter.

Remove the cover from the processor, and stir the crumbs to ensure they are all moistened by the butter.

In a mini-muffin tin (or plastic shot glass), place approximately one half of a tablespoon of the graham cracker mixture. Use a shot glass to compress the mixture in to a crust.

Set the mini-muffin tins in the refrigerator to chill for at least 15 minutes.

Next, make the chocolate ganache.

Milk Chocolate Marshmallow Ganache:

Begin by assembling your ingredients.

You are going to need:

  • 4 ounces milk chocolate chips or roughly chopped milk chocolate
  • 1/3 cup heavy cream
  • 1 tablespoon marshmallow vodka

You are also going to need:

  • Small saucepan
  • Whisk

Over medium heat, heat the heavy cream in the saucepan, and add the milk chocolate.

Stir the mixture until the chocolate is completely melted. Then add the marshmallow vodka, and mix to combine.

Remove from the heat, and let cool slightly.

To assemble:

Begin by gathering all of the pieces of the pudding shots.

You are going to need:

  • Graham cracker crusts
  • Alcohol-infused chocolate pudding
  • Chocolate ganache
  • Marshmallow bits, or miniature marshmallows

First, remove the graham cracker crusts from the mini-muffin tins, and place on a serving platter. Spoon approximately 1 tablespoon of the pudding in to each of the cups.

Drizzle with the chocolate ganache, and top with the marshmallow bits.

If not serving immediately, refrigerate until ready to serve. Enjoy! 😀

Any questions? Feel free to ask in the comments below. And thanks for reading! 🙂

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3 thoughts on “S’mores Pudding Shots

    • They don’t really pull away cause the pudding is not solid like a normal Jello shot. We found that the best way to eat them was to bite down to the crust and then just suck them in to your mouth… So yeah, pretty messy! Next time I make them, I think I’m going to use little shot cups and maybe tiny craft spoons… 🙂

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