Dark Chocolate Pudding Cheesecake Shots
The creamiest shots ever!
Equipment
- Medium glass bowl
- Whisk
- Saucepan
- 16 Plastic shots
- Pastry sleeve
Ingredients
For the Homemade Instant Pudding
- 1 1/4 cup sugar
- 1 cup cornstarch
- 1 cup dry milk powder
- 1/4 cup cocoa powder
- 1 pinch of salt
- 1/2 vanilla pod optional
For the Chocolate Pudding Cheesecake
- 4 oz homemade instant pudding
- 16 oz softened cream cheese
- 1/4 cup sugar
- 1 oz semi-sweet chocolate chips
- whipping cream to garnish
- 1 pinch of cocoa powder
- 6 pieces of graham crackers crushed into crumbs
Instructions
For the Homemade Instant Pudding
- Mix all of the ingredients in a glass bowl until combined.
- Measure out 1/2 cup of the homemade mixture and stir it into the 2 cups of whole milk.
- Take it into a saucepan and cook it on a high flame.
- Reduce the flame to slow when it begins to boil and cook it for about 3 minutes.
- Pour the pudding into a bowl to cool and let it sit.
For the Chocolate Pudding Cheesecake Shots
- Soften the cream cheese with the sugar in a glass bowl.
- Add the pudding gradually to the mixture.
- Meanwhile, melt your chocolate.
- To serve, divide the crumbs between the shots evenly. Then, pour the cheesecake pudding into a pastry sleeve and fill out the shots. After that, garnish with some whipping cream, cocoa powder, and a cherry on top.
- Refrigerate and enjoy!
