Cupcake Pudding Shooters
Ingredients:
Chocolate cups
6 oz. chocolate, melted
Pudding shooter
1 3.9oz Instant Vanilla Pudding
¾ cup milk, cold
1/2 cup Pinnacle Cake Vodka
1/3 cup Godiva White Chocolate Liqueur
8oz Cool Whip
1 tablespoon nonpareil sprinkles
Instructions:
To make chocolate shells:
1. Melt chocolate. Using a small paint brush, cover the walls of form* 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 Pinnacle Cake Vodka and Godiva White Chocolate Liqueur and vigorously whisk to combine. Fold in Cool Whip until no streaks remain.
Assembly:
1. Fill a pastry bag with pudding mix and fit with preferred tip. Pipe into chocolate shells.
2. Top with sprinkles.
Notes:
Make sure to buy instant pudding. Do not cook and serve pudding.
The pudding shots can be made a day in advance. To avoid having the sprinkles bleed, do not place them on the pudding shooters until the day of.
*The mold used for this recipe can be found here http://www.amazon.com/gp/product/B004GGBSH8/ref=oh_o03_s00_i01_details.
http://www.endlesssimmer.com/2012/02/24/booze-bites-cupcake-pudding-shooters/
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