Chocolate Pudding Shots Food

PUDDING SHOTS ALCOHOLIC

Steps:

• Mix together milk and pudding with an electric mixer until no lumps exist.
• Beat in liquor.
• Gently fold in cool whip.
• Spoon into 2 ounce cups, cover with lids and freeze.
• Some pudding and liquor combos I like to use are chocolate pudding and mint schnapps, banana pudding and coconut rum, coconut cream pudding and banana schnapps, cheesecake pudding and raspberry schnapps, pumpkin spice pudding and spiced rum and my ultimate favorite strawberry pudding and banana schnapps.

PEANUT BUTTER CHOCOLATE PUDDING

Steps:

• In a small bowl, mix 2 tablespoons milk and peanut butter until smooth. Fold in 3/4 cup whipped topping; set aside. In a bowl, beat pudding mix and remaining milk until blended, about 2 minutes. Let stand for 5 minutes. , Spoon half of the pudding into six parfait glasses or bowls; top with peanut butter mixture and remaining pudding. Garnish with remaining whipped topping.

CHOCOLATE-STRAWBERRY-BAILEYS® PUDDING SHOTS

Steps:

• Pour chocolate pudding mix into a bowl. Add 1 cup milk and mix using a wire whisk until well combined. Stir in Irish cream liqueur. Fold in 4 ounces of whipped topping and mix well. Fill plastic shot cups halfway with chocolate mixture. Refrigerate for 30 minutes or until chocolate pudding is set.
• Pour strawberry pudding mix into a bowl. Add remaining 1 cup milk and mix using a wire whisk until well combined. Stir in strawberries and cream liqueur. Fold in remaining 4 ounces of whipped topping and mix well. Spoon strawberry pudding mixture over chocolate pudding in the shot glasses, filling nearly to the top.
• Refrigerate for 30 minutes or until pudding is set. Sprinkle set pudding shots with chocolate shavings.

CHOCOLATE KAHLUA PUDDING SHOTS RECIPE - (4.2/5)

Steps:

• After Making the pudding & mixing in the alcohol, pour it into your little cups. Sprinkle the tops with crushed oreos.

CHOCOLATE BOMB PUDDING SHOTS RECIPE - (4.2/5)

Steps:

• Whisk Kahlua and Instant Pudding together until thick (1 to 2 minutes). Once it has thickened, add Rum and whisk until all lumps and clumps are gone. Once the mixture is nice and smooth again, whisk in Cool Whip. Fill almost ¾ of a 1 ounce plastic shot cup with the mixture then cover and place in the freezer. It does take several hours to set. For BEST results, I let them set overnight. Use little ice cream tester spoons when serving them.

JELLO PUDDING SHOTS

Steps:

• Mix pudding and milk together in a bowl. Add alcohol and stir well. Fold in cool whip. Divide into plastic shot glasses and keep in the freezer. (The smallest size Dixie cups work great) Freeze for a few hours or more. Kahlua tastes great in place of the Irish Cream. For "Thin Mint Pudding Shots", use 1/4 Cup Irish Cream Liqueur and1/4 Cup Creme De Menthe Liqueur instead of just the 1/2 Cup of Irish Cream Liqueur. For "Raspbery Pudding Shots", use Vanilla Pudding instead of chocolate and substitute 1/2 Cup of Rasberry Schnapps for the 1/2 Cup of Irish Cream.

CHOCOLATE WHITE RUSSIAN PUDDING SHOT

Steps:

• Mix pudding & kahlua for a couple of minutes with an electric mixer.
• Add vodka & then mix well,.
• Add the Cool Whip.
• Put the pudding mix into individual serving cups with lids.
• You may want to provide some plastic spoons.
• Keep in the freezer.

CANDY CANE PUDDING SHOTS

Steps:

• In a bowl, beat together vanilla pudding mix, milk, and peppermint schnapps until combined with an electric mixer. Slowly fold in food coloring and whipped topping. Place in the fridge to set.
• In a second bowl, beat together white chocolate pudding, milk, and vodka. Fold in whipped topping. Place pudding in the fridge to set (about an hour)
• Place pudding in separate zip-top baggies and snip one corner. Carefully pipe the white chocolate pudding into 12 shot glasses. Top with vanilla pudding and then again with white chocolate pudding. Garnish with chopped peppermint candies. Refrigerate until ready to serve or at least one hour.

RUMCHATA CHEESECAKE PUDDING SHOTS

Steps:

• Evenly divide the graham cracker crumbs between 16 plastic shot glasses, or souffle cups.
• In a large bowl, whisk together the milk, Rumchata, and pudding mix. Continuing whisking for about 2 minutes.
• Place the bowl into the refrigerator and allow it to set up for about 5 minutes.
• Remove the bowl from the refrigerator and fold in the Cool Whip.
• Pipe or spoon the RumChata cheesecake pudding into each of the cups.
• Refrigerate for at least one hour.
• When you're ready to serve them up, top them additional Cool Whip and graham cracker crumbs if desired.

TIRAMISU PUDDING SHOTS RECIPE

Steps:

• In a bowl, beat together pudding mix, milk, coffee and Kahlua Liqueur until combined with an electric mixer until combined. Slowly fold in whipped topping. Set pudding aside.
• In a second bowl, beat together white chocolate pudding, milk, and vodka. Fold in whipped topping.
• Place pudding in separate zip-top baggies and snip one corner.
• Carefully pipe chocolate pudding into 12 shot glasses.
• Top with white chocolate pudding.
• Garnish with shaved chocolate and Pirouette Cookie halves.
• Refrigerate until ready to serve or at least one hour.

CHOCOLATE PUDDING-TINI

Steps:

• Add a few tablespoons of water to a small rimmed plate. Add 3 tablespoons of cocoa to another small plate and break up the lumps. Dip the rims of 4 martini glasses into the water then into the cocoa. Set aside.
• Fill a saucepan halfway up with water and bring to a simmer over low heat.
• In a large glass bowl, whisk together 2 tablespoons cocoa powder, the cornstarch, sugar, chili powder and salt. Put the glass bowl over the simmering water (making sure the bottom doesn't touch the simmering water) and slowly add the half-and-half while whisking. Stir the mixture occasionally while it cooks and thickens, making sure to scrape the bottom and sides of the bowl with a rubber spatula and to whisk out the lumps when they form.
• Continue to cook the mixture until it becomes very thick and coats the back of the spoon, about 25 minutes. Stir in the chopped chocolate, butter, and vanilla, and cook for an additional 2 to 3 minutes.
• Using kitchen towels, carefully pour the chocolate mixture (it will be hot) into a large liquid measuring cup. Pour the chocolate into the rimmed martini glasses. Let the pudding cool slightly and put a small piece of plastic wrap over the top of the pudding, being careful of the cocoa rim. Refrigerate for 2 hours. Top with a dollop of the chocolate whipped cream.
• Add the cream to a medium bowl and whip with an electric hand mixer until thickened. Whip in the confectioners' sugar and chocolate liqueur and continue to beat until you get medium peaks.

SHOT GLASS APPS: MINT CHOCOLATE PUDDING

Steps:

• Heat the milk over medium-high heat in a small saucepan until tiny bubbles form around the edge (do not boil). Remove from the heat, add the mint and let stand for 15 minutes. Strain the milk mixture through a sieve into a bowl. Discard the solids and return the milk to the pan. Stir in the sugar, cornstarch, cocoa and salt. Return the pan to medium heat and bring to a boil, stirring constantly with a whisk until the mixture thickens.
• Put the egg yolks in a medium bowl and gradually add half of the hot milk mixture, stirring constantly with a whisk. Add the egg mixture to the pan and bring to a boil, stirring constantly. Cook until thick, 1 minute. Off the heat, add the chocolate and vanilla, stirring until the chocolate melts.
• Pour the pudding into a bowl and cover the surface with plastic wrap. Refrigerate until chilled. Spoon the pudding into shot glasses and garnish with mint leaves.

CHOCOLATE PUDDING SHOTS

Steps:

• Beat pudding mix and milk together in a bowl with an electric hand mixer until smooth and beginning to thicken, 1 to 2 minutes. Stir vodka and Irish cream liqueur into the pudding mixture. Fold whipped topping into the mixture until smooth; spoon into 16 small cups.

FROZEN MEXICAN HOT CHOCOLATE PUDDING SHOTS

Steps:

• Mix cin and chilli powder with pudding mix
• Mix milk and booze til blended
• Mix dry and wet ingredients til well blended
• Gently fold in the first tub of whipped topping til blended, then the second.
• tranfer the fluffy yummyness into a gallon zip-top baggie, or two for better handling
• snip the corner, and pipe into 1 or 2 oz disposible cups with lids
• With all lids in place, toss filled cups into another gallon baggie
• freeze til set, keep chilled

ADULT PUDDING SHOTS (10 ASSORTED)

Steps:

• DIRTY WORMY PUD'N SHOTS: After Making the pudding & mixing in the alcohol, pour it into your little cups & then push the lower half of a gummy worm down into the pudding. Leave the top half of him sticking out. Then, take the Oreo cookies & crush them up. Add the crushed cookies to the top, and VIOLA!, you have your own worm farm!
• IRISH CHOCOLATE PUD'N SHOTS: Mix pudding & milk for a couple of minutes with an electric mixer, add alcohol & then mix well. Now it's time to add the Cool Whip. Then all you have to do is put the pudding mix into individual serving cups with lids. You may want to provide some plastic spoons. Keep in the freezer.
• CHOCOLATE WHITE RUSSIAN PUD'N SHOTS: Mix pudding & kahlua for a couple of minutes with an electric mixer. Add vodka & then mix well. Now it's time to add the Cool Whip. Then all you have to do is put the pudding mix into individual serving cups with lids. You may want to provide some plastic spoons. Keep in the freezer.
• OATMEAL COOKIE PUD'N SHOTS: Mix pudding & milk for a couple of minutes with an electric mixer. Add alcohol & then mix well. Now it's time to add the Cool Whip. Then all you have to do is put the pudding mix into individual serving cups with lids. You may want to provide some plastic spoons. Keep in the freezer.
• RASPBERRY CHEESECAKE PUD'N SHOTS: Add cold milk to pudding & mix with an electric mixer or whisk until smooth. Divide mixture in half, into two separate bowls. Add raspberry schnapps to one half of the pudding & vanilla schnapps to the other. Fold 1/2 C Cool Whip into each mixture until thoroughly blended. Fill cups half full of the vanilla cheesecake mixture & top with the raspberry cheesecake mixture. Sprinkle with graham cracker crumbs. Chill.
• MUDSLIDE PUD'N SHOTS: Combine cold milk to pudding & mix with an electric mixer or whisk until smooth. Blend in the liquors. Fold in the Cool Whip until thoroughly blended. Fill cups & chill.
• SLIPPERY NIPPLE PUD'N SHOTS: Combine cold milk to pudding & mix with an electric mixer or whisk until smooth. Blend in the liquors. Fold in the Cool Whip until thoroughly blended. Fill cups & chill.
• PISTACHIO PUD'N SHOTS: Pour the pudding & the milk in a bowl. Mix well & add the rum. Stir in the pineapple pieces & the cool whip until well blended. Pour into plastic cups with lids. Freeze or refrigerate until ready to serve.
• OREO COOKIE PUD'N SHOTS: In a large bowl, pour in pudding & milk & mix well. Slowly sir in the schnapps & vodka. Fold in the cool whip & mix until fluffy & blended. Pour in to plastic cups & place the lids on top. Store in the freezer or the refrigerator until serving.
• BRANDY ALEXANDER PUD'N SHOTS: Combine cold milk to pudding & mix with an electric mixer or whisk until smooth. Blend in the liquor & nutmeg. Fold in the Cool Whip until thoroughly blended. Fill cups & chill.
• NOTE: If you are making several batches of pudding shots, label the lids so you can identify what flavors are inside. C = chocolate, O = Oreo, P = Pistachio, etc. Try a batch or two & let me know what you think!