The perfect meal ender, these Irish Cream Chocolate Pudding Shots are smooth, chocolate puddings, flavoured with coffee and Irish Cream liqueur.
These little Irish Cream chocolate pudding shots are the perfect few spoonfuls of smooth, rich chocolate, flavoured with coffee and Irish Cream liqueur, for a lovely ending for a special meal.
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 perfect served in espresso cups and are just the thing to have a bit of chocolate without the fuss or muss of a grand dessert.
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.
Irish Cream or Kahlua – use your favourite liquour to flavour your chocolate shots.
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.
As these 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.
Get the Recipe: Irish Cream Chocolate Pudding Shots
- 2 oz semi or bittersweet chocolate, chopped
- 1/4 cup half and half (10%) cream
- 1 Tablespoon brewed espresso or strong brewed coffee
- 1 Tablespoon Irish Cream Liquor , or Kahlua
- 1 large egg
- 1/2 tsp cornstarch
- Whipped cream, for topping
- Combine all ingredients in a small saucepan. Set heat under pan to low. Using a whisk, heat, whisking constantly, until chocolate melts and 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 when your whisk starts to leave marks in the mixture. If you cook a tad long and you get some lumps, you can pour through a fine sieve to remove.
- Immediately pour in to serving cups and refrigerate at least 2 hours before serving topped with a dollop of whipped cream.
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!