With the Superbowl coming up, (and many other events, etc.), this is a fun, easy, and unexpected treat to serve your adult guests.
I have to give "props" on this one to my friend Tiffany- who was brain-storming with me on some new pudding shot flavors awhile back. I have to say, she came up with a good one! I'm not one for real spicy stuff, so I tend to lay low on the Sriracha! I went a bit easy with it, but everyone has their own rating of spiciness, so by all means, start with a small amount of the Sriracha Vodka, and add more or less depending on your taste. Don't want to buy a whole bottle of the stuff? Can't find it in the store? No worries- simply take any plain vodka you may have on hand, and add a couple dashes of Sriracha sauce to start. One word of advice: The longer the shots set up in the fridge, the stronger the shots tend to get once that alcohol infuses into the pudding, and the more that Sriracha flavor will intensify as well. If you don't mind the "heat", purchase a bar of Chili Dark Chocolate, and shave it to sprinkle over the top as a garnish. (There are many varieties out there, and you could definitely find some at any Organic, Co-Op, or most Specialty Markets.)
Yield: About 30 shots
1- 5.5 oz. box Instant Chocolate Pudding
1 1/2 cups whole milk
1/4 cup UV Sriracha Vodka
1/4 cup Creme De Cocoa
1 cont. (8oz.) Cool Whip Topping
1 pint of whipping cream
2-3 T. sugar
1 t. Pure vanilla extract
30- 2oz. portion cups/lids or
cordial cups/glasses, etc.
chocolate shavings, mini chocolate chips, or drizzle of Hershey's Syrup or melted chocolate
mini marshmallow sprinkles ****Jet Puffed Mallow Bits
1) Prep your shot cups on a sheet tray. ***You will want your shots to be on a flat surface for setting up evenly!
In a mixing bowl, combine the milk and the pudding mix until there are no lumps. Begin to add in the Creme De Cocoa, and slowly add some of the Sriracha Vodka. Do a taste test to see if you want to add the rest at this time, or sub with a bit more milk, etc. Allow the pudding to mix for a good 1-2min. to thicken. Add the tub of Cool Whip, and fold in with a rubber spatula until combined. (Pudding mixture will not be super thick! It will thicken as it sets up in the fridge.)
2) Using a large ziploc bag, pour about half of the mixture at a time into the bag. Snip a corner off at the bottom, and begin to pipe about 3/4 full into each portion cup. Repeat until the pudding mixture is gone. Place the shots in the refrigerator.
3) Using a clean and cold mixing bowl, begin to whip up the heavy cream on medium/high speed. After the cream begins to get "frothy", sprinkle in 1 T. sugar. Add the other 1-2 T. of sugar as it begins to thicken. When the cream thickens to stiff peaks, add the vanilla just to incorporate, and remove from the mixer.
4) Using a pastry bag with a large star tip, (or a ziploc bag), fill the bag with the whipped cream, and pipe a small rosette or "star" of cream on top of each pudding shot. To garnish, sprinkle over some chocolate shavings, mini chocolate chips, drizzle of chocolate, and/or some cute and tiny marshmallows. Cover each cup with the fitted lids, or cover your glasses, etc. with a loose piece of plastic wrap, and place in the refrigerator until ready to serve!
****Ideally, it would be best to make these at least 3-4 hours ahead to give them time to set up in the fridge. If they will be sitting out a party for an hour or so, it would be best to freeze them ahead of time, and pull out prior to serving, so they stay chilled longer.