Toasty S'more Shot

The first time I ever met my friend Frank, we were out to dinner at a trendy restaurant that serves all their desserts in shot glasses.  The servers carry the desserts around on a tray so that they can present them to the patrons, allowing them to pick them up immediately and partake.  It certainly appeals to our society’s desire for instant gratification.

A couple of drinks in, but before our dinner was severed, our waitress stopped by to check in on us.  She had the dessert tray with her, and Frank was mesmerized by one dessert in particular.  The S’more was basically chocolate mousse and graham cracker crumbles with a toasted marshmallow on top.   Frank wanted to order one then and there.  We talked him into waiting until after dinner.

That was the moment I was first inspired to create a dessert in an edible shot glass.  Rather than layer the graham cracker and chocolate, I decided to fabricate the shot glass out of graham cracker crust and fill it with chocolate pudding.  And since it is shot glass shaped, it only makes since to me that is should be spiked with alcohol.  In this case, I used Irish Cream.  And, of course, I topped it off with toasted mini marshmallows.

 

Recipe:

Ingredients:

Glass:

·        1-1/4 cup graham cracker crumbs

·        1/4 cup sugar

·        1/4 – 1/3 cup of melted butter

Filling:

• 1 pkg (4-serving size) chocolate flavored instant pudding
• 1 cup cold milk
• 1 cup cold Irish Cream

Topping:

·        Mini marshmallows

Directions:

Glass:

·        Combine graham cracker crumbs and sugar in a large mixing bowl.

·        Add 1/3 cup of melted butter and combine thoroughly.  The mixture should be like loose sandcastle packing sand.  If it is too loose, gradually add more melted butter.  WARNING: You do not want it to be too dense.

·        Line the ice shot glass mold with plastic wrap to make them easier to remove later.

·        Pack the bottom of the mold tightly with the graham cracker mixture. 

·        Pack the remaining area of the mold loosely with the graham cracker mixture.

·        Cover with plastic wrap.

·        Insert the top part of the mold.

·        Refrigerate for at least an hour.

Filling:

·        Combine pudding mix, milk and Irish Cream.

·        Remove graham cracker glasses from their molds by pulling on the plastic wrap.

·        Pour pudding mixture into each graham cracker glass.

·        Refrigerate for at least 3 hours.

Topping:

·        Top each shot with some miniature marshmallows.

·        Toast each using a crème brulee torch.