This deep and luscious custard-style pudding is made almost entirely in a blender with no need for stirring over a hot stove. It takes literally about 5 minutes to prep and can be served immediately, or prepared in advance to serve one or two days later.
Dark Chocolate Peanut Butter Blender Pudding and my Chocolate Guinness Pots de Creme, this version is served in shot glasses and topped with unsweetened whipped cream for an elegant and fun individual dessert to serve at cocktail or dinner parties.
mini espresso spoons that can easily fit inside the shot glasses.
**This recipe was featured on my segment on Good Morning America. Click here to watch the video + check out the other party recipes I shared on air!**
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Dark Chocolate Pudding Shooters
By Alejandra Ramos, AlwaysOrderDessert.com
The heat from the boiling hot cream cooks the eggs in this recipe sufficiently, but if you’d like to be extra-cautious, you can use pasteurized eggs (also known as “safe eggs”). Served in individual shot glasses with mini spoons, these make a perfect cocktail party dessert.
Yields 10 servings
1 cup bittersweet chocolate chips
1 cup semisweet chocolate chips
4 large eggs (use good quality pastured eggs or pasteurized eggs)
¼ teaspoon kosher salt
2 teaspoons vanilla extract
1 and 1/2 cup heavy cream, divided
1/4 cup Kahlua (optional)
Flaky sea salt such as Maldon, for garnish (optional)
For serving: 10 tall shot glasses, 10 mini espresso spoons
Combine both kinds of chocolate chips, eggs, salt, and vanilla in a blender and puree for 2-3 minutes or until chocolate is finely chopped and combined well with other ingredients.
Heat 1 cup of the heavy cream in a small saucepan over medium heat just until bubbles start to form around the edges. Immediately pour hot cream into blender with chocolate (you want the cream to be hot to cook the eggs and melt the chocolate). Cover and puree 3 minutes, until pudding is smooth and silky.
Add the kahlua, if using, and puree again for 30 seconds. Divide pudding into shot glasses.
Whip remaining ½ cup heavy cream until it doubles in volume and holds stiff peaks. Top each shot glass with a dollop of whipped cream. Garnish with flake sea salt, if desired.
NOTE: Pudding shooters can be served immediately, or covered and held in refrigerator for up to 24 hours. They will thicken when cool, and can be served that way, or let come back up to room temperature for an hour before serving for a softer pudding. Either way, wait until just before serving to add the whipped cream.