RumChata Pudding Shots

5 from 1 vote

Creamy white chocolate ganache meets cinnamon graham cracker cookie cups and a splash of RumChata in these easy, boozy pudding shots that tastes like a grown-up s’more.

Prep Time10

Cook Time2

Chill Time1

Total Time1 12

Course: Dessert

Cuisine: American

Servings: shots

Calories: 733kcal

Author: Sharon Garofalow

Equipment

Cookie Shot Glass Pan set
Mixing bowls
Rubber spatula
Baking sheet

Ingredients

Cups

Ganache

1 ½ cups white chocolate chips
½ cup cream
1/3 cup RumChata additional for thinning filling

Topping

6 marshmallows
2 tablespoons sweetened coconut

Instructions

Cookie Cups

Add white chocolate chips and cream to a microwave-safe dish.
Heat on high for 40 seconds, stirring well every 10 seconds until smooth. (Take care not to overheat).
Add graham cracker crumbs and coconut and mix well.
Using a Cookie Shot Glass pan set, fill each mold halfway with the graham cracker mixture.
Push in inserts for the shot glass mold to shape the cups.
Chill in pan for at least 1 hour.
To remove, grab the outside of a mold with your hand- to warm it slightly. Gently but firmly twist the insert until the cup and insert loosen. Remove cup and insert.
Once removed, carefully fill insert the insert with warm water. Wait for 10-15 seconds, then gently twist and remove cup.
Repeat with remaining cups, then refrigerate while preparing filling.

Rumchata Ganache

Add the chocolate chips and heavy whipping cream to a microwave safe dish. Heat for 40 seconds mixing well every 10 seconds, or until smooth.
Mix liqueur into Ganache mixture until desired consistency is reached (adding more for a thinner filling).
Let the filling cool some before adding to the prepared cups.
Pour ganache filling into prepared cups, filling just about ¾ of the way.

Garnish

On a small baking sheet place marshmallows flat side up.
Top with coconut and place under a broiler for 1 ½ - 2 minutes or until beginning to brown.
Top each “shot” with toasted a toasted marshmallow and serve.

Notes

The Graham cracker cookie cups will soften slightly from the warmth of handling the pan and from the warm water poured into the inserts to remove the cookie cups. Chilling the individual cookie cups in the fridge while preparing the filling is an important step to prevent them from falling apart when assembling this dessert.
Add more of the RumChata liqueur (will have a stronger boozy flavor) or cream to the ganache if the mixture is too thick.
White chocolate burns fast. Stir every 10 seconds and stop as soon as it’s smooth.
Let the ganache cool for a few minutes before adding to the cookie cups so it doesn’t make the cookie cups weak.
The cups and filling can both be prepped a day ahead—just store them separately in the fridge until you’re ready to assemble.
Keep a close eye when broiling marshmallows—they go from golden to scorched in seconds.

Nutrition