This is an easy-to-make, 20-minute dessert. Do yourself a favor and make a lot, because trust me, they go quickly. Contains alcohol - for adults only!!
INGREDIENTS:
Chocolate cups:
6 oz. chocolate
Mold (found here: http://amzn.to/12uVsBb)
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:
Melt or temper chocolate. Using a small paint brush, cover the walls of cup mold (see note below) 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:
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:
The mold used in the recipe can be found here: http://amzn.to/12uVsBb
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.
Photo & recipe courtesy of: http://www.endlesssimmer.com/2012/02/24/booze-bites-cupcake-pudding-shooters/
