Thursday, October 27, 2011

Mint Chocolate Pudding Shots in a chocolate cup & garnished with Andes mints

I'm the self proclaimed "Pudding Shot Lady". On the rare occasion that we get out without the kids, everyone knows what I'm bringing and unlike grandma who shows up every Christmas with a fruit cake that no one eats these things actually go...FAST!
I make all kinds of flavors but everyone's favorite seems to be the mint chocolate so I thought I'd share the recipe...
This time I decided to make them in chocolate shot glasses too.
To make the chocolate cups all you need is some water balloons (or any small balloons) and chocolate melts. Just barely blow the balloons up. Then, wash them with soap and water and Dry (don't skip this step, extra moisture can affect the way the chocolate sets up). Melt the chocolate in the microwave or with a double boiler and just dip the balloon in, set them on wax paper and pop them in the fridge or freezer to harden up.

Take them out of the freezer and pop the balloons with a pin. Then, you should be able to peal the balloon out pretty easily. Regardless of what anyone tells you DON'T spray the balloons with cooking spray. I tried it on a few and It made it hard for the chocolate to stick. Then when I went to peal the balloon out they cracked because the chocolate was too thin.

I did have several cups with little holes in the bottom.

All I did was melt a little more chocolate and painted it on with a pastry brush.

All fixed!

Now onto the fun part! Here's the recipe...
1 pkg instant chocolate pudding
3/4 cup milk
1/2 cup Bailey's Irish Cream
1/4 cup Creme De Menthe
8oz tub of extra creamy cool whip

Mix pudding and milk together, add alcohol and fold in whipped cream. It's that simple!

The fastest and easiest way I've found to fill the cups is to poor the pudding into a ziploc bag and snip the corner.

Once they're all done I throw some Andes mints in the food processor and sprinkle them on the top.
Here's the final product....