Mudslide Pudding Shooters
Jennifer Lynn-Pullman
You can get about 8 servings from the pudding recipe. The whipping cream recipe will yield about 16 servings since you are using less of this in the shot glasses.
2 cups non fat milk 2 tablespoons sugar 2 tablespoons corn starch ½ cup semi sweet chocolate chips 4 teaspoons Kahlua 2 teaspoons Vanilla Vodka 1 cup heavy whipping cream 2 tablespoon confections sugar 4 teaspoons Bailey's Irish Cream
For Pudding: Combine sugar and cornstarch in a saucepan.
Slowly whisk in milk letting cornstarch dissolve preventing clumps.
Slowly heat milk until a slow boil begins, stirring frequently.
Stir in chocolate chips, stirring until chocolate melts.
Remove from heat and stir in Kahlua and Vodka.
Cover pudding and place in refrigerator to chill for 2-3 hours or until set.
For Whipped Cream: Place a metal bowl and metal beaters into the freezer for about 15 minutes to chill. (this will help speed up whipping process)
Place sugar in bowl.
Whisk in whipping cream
Beat cream on a medium high speed with an electric mixer until still peaks form.
When ready to serve place pudding into a shot glass filling half way.
Add about an inch of whipped cream.
Fill the rest of the shot glass with pudding.
Top with additional whipped cream.
Calories: 0 kcal Carbohydrates: 0 g Protein: 0 g Fat: 0 g Saturated Fat: 0 g Polyunsaturated Fat: 0 g Monounsaturated Fat: 0 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 0 mg Potassium: 0 mg Fiber: 0 g Sugar: 0 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 0 mg Iron: 0 mg