I’m not much of a drinker. When you hear words like “tequila”, “wine”, and “vodka” come out of my mouth, it’s usually in unison with a recipe. The funny thing is, I adore cute little shot glasses. I want to horde multitudes of them in my cupboard but falter when I remember they would serve no purpose. Until now. (insert drum roll here)
Remember those pudding cups from the third grade that Mumsy dear packed in your lunchbag with a BLT and Red Delicious? Yeah, I remember them, too. But why is it that those things seemed to taste so much better in elementary school? Good thing I’m all grown up now- I can use the hot oven and sneak chocolate pudding in the middle of the night. Isn’t it grand? And, bonus- I finally have a non-alcoholic use for shot glasses!
1/3 cup sugar
3 TB AP flour
3 TB cocoa powder
2 1/4 cup milk
1 TB butter
2 tsp vanilla extract
In a heavy medium saucepan stir together the sugar, flour and cocoa powder. Stir in the milk all at once. Cook and stir over medium heat until thickened and bubbly Cook and stir 1 minute more. Remove from heat and stir in the butter and vanilla. Strain the pudding over a sieve to take out any lumps. Cover the surface with plastic wrap and refrigerate at least 3 hours before serving.
Recipe found here.
Spoon each type of pudding into a ziploc bag. Cut a corner off of each bag and pipe into parfait cups or, like I did, shot glasses. Top with chocolate shavings and serve chilled.