Shelly's Recipe

Mudslide Pudding Shooters

Category: Layered Desserts

Chocolate Shells

1/4 cup semi-sweet chocolate, melted
3/4 cup white chocolate, melted

Mudslide Pudding Mix (makes approximately 2 1/2 – 3 cups)

1 3.9 oz Instant Jell-O Chocolate Mix
3/4 cup milk
1/3 cup Kahlua
1/2 cup Bailey’s Irish Cream
1/2 cup homemade whip cream (recipe follows)

To make chocolate shells:
Melt both chocolates. Using a small paint brush, lightly spot areas with semi-sweet chocolate. Then use a separate brush and cover walls of form with white chocolate transfer to freezer 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 Kahlua and Bailey’s and vigorously whisk to combine. Fold in whip cream until no streaks remain.

Assembly:
Fill a pastry bag with pudding mix and fit with preferred tip and pipe into chocolate shells.