Mexican Dark Chocolate Pudding Shots…Ole’!

Hey, y’all!  We have a wedding coming up in the family and we’re just scurrying.  Houses have to be deep cleaned, recipes tested and venues checked out for girly luncheons.  The list goes on and on.  But, don’t get me wrong, it’s tons of fun and so exciting.  Our niece, Elizabeth, is getting married right here in Fort Lauderdale and AT OUR CHURCH!  Can it get any better?  I think not.  The rehearsal dinner is at my little sister’s house and I thought I’d contribute some naughty Mexican dark chocolate pudding shots.  They’re so good and I think they’ll be an unexpected treat.  I can tell you right now if you don’t want to freeze them because of time constraints or any other reason this pudding is to die for.  I’m serious.  Straight out of the bowl to die for.  Jus’ sayin’.  The chocolate flavor is deep and full-bodied, the cinnamon adds a touch of spice and the cayenne…well, it takes this treat over the top and makes it stand out in the crowd of pudding shots.  The shots can be served in shot glasses, cordial glasses, tiny bowls, hey!  Any way you want.  They can also be prepared in advance.  If they are to be frozen they need to be well covered and can hang out in your freezer for one or two weeks.  Or they may be prepared one to two days in advance of serving, again covered and kept in the refrigerator.  Fair warning, though.  You won’t be able to stay away from them!

Mexican Dark Chocolate Pudding Shots

  • Servings: 2 1/2 cups
  • Difficulty: easy
  • Print
  • 1 3.6-ounce box dark chocolate pudding, I use Godiva brand found in the pudding section of the grocery store
  • 1 tablespoon unsweetened cocoa
  • 1 teaspoon cinnamon
  • 1/2 cup Creme de Cacao
  • 1/2 cup Horchata Cinnamon Cream Rum
  • 3/4 cup whipping cream
  • 1 8-ounce container Extra Creamy Cool Whip, thawed in refrigerator
  • cayenne pepper, optional, 1 pinch per serving
  • Redi Whip or whipped cream to garnish, optional
  1. In a medium size bowl mix pudding, cocoa and cinnamon until well mixed.
  2. Add Creme de Cacao, rum liquor and whipping cream.  Using a hand mixer or whisk, blend well until smooth.
  3. Slowly add cool whip, one large dollop at a time and stir until barely blended.  When all the cool whip has been added whip until completely blended and there are no streaks of cool whip.
  4. Spoon into cups or shot glasses, cover well and refrigerate or freeze for at least 2 hours, preferably overnight.
  5. If using cayenne pepper, sprinkle a pinch over each serving, top with whipped cream and serve immediately.

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