It was late at night the evening before the big Halloween party, I was tired, nothing was going as planned, and Chocolate Pie quickly became Chocolate Pudding Shots. Who the hell needs crust? Not me. The filling is always the main attraction anyway. Trust me; no one would want to go anywhere near that gluten free pie crust that had been stuck in the back of my freezer for over three months. (Truth time; it was probably more like six months. Don’t judge.) At the point I discovered the shriveled up zombie pie crust, I already had the chocolate pudding ingredients ready to toss together, and there was just no turning back. So I went crazy, I embraced my wild side, I threw caution to the wind, and I finally found a use for the insane amount of plastic shot glasses that have been kicking around now for over three Halloween parties. I spooned the luscious, thick, and decadent pudding into the shot glasses and called it a night, but not before topping them with a sprinkle of Dark Cocoa Organic Cane Sugar, because I’m still me after all. It doesn’t matter if it’s ten o’clock at night and I haven’t slept in three days, things still need to be pretty.
Ingredients:
- 1 1/2 Cups Granulated Sugar
- 1/4 Cup Cornstarch
- 1/4 Teasoon Kosher Salt
- 3 Cups Whole Milk
- 4 Egg Yolks
- 6 Ounces Bittersweet Chocolate, Finely Chopped
- 1 Tablespoon Vanilla
- 2 Tablespoons Unsalted Butter
- 12 Shot Glasses
- Dark Cocoa Organic Cane Sugar (Optional)
Directions:
- Whisk together the sugar, cornstarch, and salt in a medium saucepan.
- Pour in the milk, egg yolks, and whisk together.
- Stir over medium-high heat until the mixture comes to a boil and begins to thicken. This should take 6 – 8 minutes.
- Remove from heat and whisk in the chopped chocolate, butter, and vanilla; stir until well combined and the chocolate has completely melted.
- Spoon the pudding into shot glasses and refrigerate at least 4 hours before serving.
Suggestions:
- In this recipe I used an entire package of Guittard Bittersweet Chocolate Baking Bars 70% Cacoa.
- Cover the shot glasses with a piece of plastic wrap.
- You can purchase Dark Cocoa Organic Cane Sugar at Seasons Olive Oil & Vinegar Taproom.
- Garnish the pudding shots with whipped cream in lieu of the Dark Cocoa Organic Cane Sugar.
Improvements:
- Add 1 tablespoon of Grand Marnier to the pudding in addition to the vanilla.
- Serve topped with toasted slivered almonds or toasted shredded coconut.
RECIPE ADAPTED FROM: Chocolate Pie from The Pioneer Woman Cooks
