These chocolate pudding shots are the perfect meal-enders! Enjoy them as is or flavoured with coffee, Bailey’s and Irish Cream liqueur.
These chocolate pudding shots are the perfect few spoonfuls of smooth, rich chocolate, for a lovely ending for a special meal.
Ingredients and substitutions
Bittersweet Chocolate – bittersweet chocolate is recommended, for the richest flavour. Semi-sweet chocolate could be used in a pinch, but will produce a sweeter pudding. Obviously, the chocolate that you start with will go a long way to determining the finished product. You can make these with anything from chocolate chips to fine artisan chocolate. Your call. Use the chocolate you like or have.
Coffee – the addition of a bit of coffee serves to heighten the chocolate flavour. Any strong brewed coffee will work.
Irish Cream or Kahlua (optional) – use your favourite liqueur to flavour your chocolate shots. If you don’t wish to use a liqueur, add an additional amount of coffee or water.
Recipe tips!
- These little chocolate shots are quick to make, but they do require your attention while cooking. It’s not the time for multi-tasking. If you over-cook the chocolate pudding, you will end up with chocolate scramble eggs and that’s not very appetizing. The trick is to heat the custard just until it thickens and before it boils. That’s around 170F. if you have a thermometer (and if you have a thermometer, definitely use it to help you know where you are at). Even though it takes longer, keep your heat at low and avoid the urge to crank it up to speed it up.
- This recipe only makes 2 (maybe 3, if your cups are really small) servings, but you can double or triple the recipe if you need more. They are lovely served in espresso cups and are just the thing to have a bit of chocolate without the fuss or muss of a grand dessert.
Making ahead and storing
As these chocolate pudding shots will need to spend at least 2 hours in the refrigerator, they are perfect for making ahead. You can store the pudding shots in the fridge for up to 24 hours.
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Ingredients
- 2 oz semi-sweet or bittersweet chocolate, chopped (bittersweet recommended)
- 1/4 cup half and half cream, 10% b.f.
- 1 Tablespoon brewed espresso or strong brewed coffee
- 1 Tablespoon Irish Cream Liquor or Kahlua , optional o additional coffee or water
- 1 large egg
- 1/2 teaspoon cornstarch
- Whipped cream, for topping
Instructions
- Combine all ingredients in a small saucepan. Set heat under the pan to low. Using a whisk, heat, whisking constantly, until the chocolate melts and the mixture thickens, about 10 minutes. DO NOT ALLOW TO BOIL! *Mixture will thicken at around 170 F, so if you have an instant-read thermometer, check the temperature frequently to asses when you are nearing that point. No thermometer? Watch for the whisk to start leaving marks in the mixture when stirred. If you cook a tad long and you get some lumps, you can pour through a fine sieve to remove the lumps.
- Immediately pour the mixture into serving cups and refrigerate for at least 2 hours before serving. Serve topped with a dollop of whipped cream.
Notes
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
First of all, what a beautiful website you have, Jennifer! I love the simplicity of the recipe and the beautiful photos. I want to just dive into that cup. :)
Thanks so much, Giselle :)
I adore Irish Cream, these are just perfect!
Thanks Laura :)
Hi Jennifer,
I just made these and have them tucked away for tomorrow night. Thanks for the VERY clear instructions to keep whisking. At one point towards the end the mixture was starting to look like lumps might start but strong whisking got it back to a silky smooth texture.
I did, however, make sure that I used small espresso cups so that there was enough for a cook’s sample after the cups were filled :-). Yum! Thanks so much!
Do enjoy Lynne and you are a woman after my heart to enjoy a cook’s sample ;)
I think I’d have a problem sharing…just sayin’! These looks creamy and decadent Jennifer!
Me, too Mary Ann ;) Thanks!
Better than mousse. The texture and flavor was fantastic. Great finish to a wonderful meal. Will be making again
Great to hear, Cathy :) So glad you enjoyed it!
Love that creamy texture so much, I might just eat the both of them myself :) Sharing is so over-rated.
Lol Sue :) I agree!
I know just the person I’d like to share a pair of these delicious looking shots with! Yum! Such a pretty, simple presentation too. Love it!
Thanks so much, Chris :)
You know I would love this one Jennifer! What a perfect ending to any meal, any time of the year. Chocolate puddings are a delicious and simple pleasure. Love the addition of Irish Cream – my absolute favorite. I worked on a simple (haha) chocolate dessert for two all day today. After several attempts to get it perfect I gave up to try again another day. Sheesh – you know recipe development is not always successful! LOVE these desserts. Have a great weekend!
Thanks Tricia and yes, these are a perfect few spoonfuls of chocolate! Hope you are having a great weekend, too :)