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Chocolate Shooter

This Chocolate Shooter recipe will be the favorite of the whole family, and especially of the little ones.
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Prep Time 25 minutes
Cook Time 12 hours
Total Time 12 hours 25 minutes
Servings: 8
Course: Desserts
Cuisine: American
Calories: 336
Ingredients Method

Ingredients
  

  • 1-4 oz box of Instant Chocolate Pudding
  • ¾ cup Kahlua
  • ¾ cup Coconut Rum
  • ½ cup Homemade Whip Cream
Whipped Cream Ingredients:
  • 1 ½ cup Heavy Cream Chilled
  • ½ cup Powdered Sugar Sifted
  • 1 tsp Pure Vanilla Extract
  • ½ cup Whipped Cream

Method
 

  1. Chill a medium mixing bowl and beaters in the freezer for 10 minutes.
  2. Add the heavy cream, powdered sugar, and vanilla to the chilled bowl.
  3. With your electric mixer set on low, begin to beat the three ingredients. Slowly increase the speed to high.
  4. Continue to beat the ingredients until a stiff peak forms. (This should be a thick consistency.)
  5. Return the covered bowl of whipped cream to the refrigerator until ready to use.
Chocolate Shooter Directions:
  1. Add Kahlua and an entire box of pudding in a bowl. Whisk to combine.
  2. Continue to whisk for 1 to 2 minutes or until the mixture has thickened.
  3. Whisk in the Rum until it is smooth. Whisk in the whipped cream.
  4. Spoon ¾’s of a 1 ounce plastic shot glass.
  5. Cover with plastic wrap and put in the refrigerator/freezer for several hours or overnight.
  6. When ready to serve add a dollop of whip cream on top of the shooter and top with chocolate sprinkles.
  7. Serve and enjoy!