Make White Chocolate Rumchata pudding shots in these homemade cookie shot cups! This is a boozy chocolate pudding Rumchata flavored dessert shot recipe with a toasted marshmallow on top.
These rich and amazing boozy chocolate pudding dessert cups do involve several steps. But the finished product is out of the world and is definitely a deliciously decadent dessert option.
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Graham crackers and white chocolate make up the simple candy cookie recipe that is molded and chilled in this clever Cup Pan Then the dessert cups are filled with the boozy chocolate pudding Rumchata and topped with a toasted coconut marshmallow. This recipe is very similar to our Bailey’s Dark Pudding Cookie shots that uses the same cookie shot maker pan.
What is Rumchata?
Rumchata is very similar to Bailey’s and usually can either one can be substituted for each other but the taste is a little different. Baileys Irish Cream contains cream, cocoa and Irish whiskey. Rumchata is made in the United States and contains cinnamon, vanilla and Caribbean rum and is relatively new on the market. But of the 10 or so different flavored Baileys we found, one does contain vanilla and cinnamon and of course whiskey that could be substituted in this dessert shot recipe.
What you need for the cookie shot cups:
- ¾ cup cinnamon graham cracker crumbs, about 5 whole crackers (or 10 squares)
- ¼ cup heavy whipping cream
- 1 ¼ cup white chocolate chips
- ½ cup shredded coconut
Equipment Needed to make cup for these dessert shots
How to make the Candy Cookie Cups for shots:
Add white chocolate chips and the cream to a microwave-safe dish and place in microwave. Heat on high for 40 seconds, stopping it and stirring well every 10 seconds until smooth. Remove from microwave and add the graham cracker crumbs and the coconut and mix well.
In your Cookie Shot Glass pan set, fill each cup halfway with the graham cracker chocolate mixture.
Push in inserts for the shot glass mold to shape the cups. Place pan in refrigerator and chill in pan for at least 1 hour.
After 1 hour you can remove from your cookie shot maker from the refrigerator. Grab the outside or bottom of each cup of a mold with your hand to warm it slightly. And gently but firmly twist the insert until one of candy cookie cups and the inner insert loosen up. 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 you are preparing the pudding.
What is in the Boozy Chocolate Pudding:
- 1 ½ cups white chocolate chips
- ½ cup cream
- 1/3 cup of RumChata (additional may be needed for thinning filling)
How to make boozy chocolate pudding with Rumchata:
Add your white chocolate chips and heavy whipping cream to a microwave safe dish. Heat for 40 seconds mixing well every 10 seconds, or until smooth. Add the Rumchata into pudding mixture until your desired consistency is reached, adding more if needed for a thinner filling.
After the boozy pudding has cooled off remove the cookie shot cups from the refrigerator. Pour the pudding into the prepared cups, filling just about ¾ of the way. Place back into the fridge.
On a small baking sheet place your marshmallows standing them up on their end or flat side and top with the shredded coconut,
Place the coconut topped marshmallows under a broiler for 1 ½ – 2 minutes or until beginning to brown.
Top each of your Rumchata pudding shots with a toasted marshmallow and serve.
Other Single Serve Dessert Ideas:
Click HERE to save these Rumchata pudding shots to Pinterest
Rumchata Pudding Shots with Cookie Shot Cups
Equipment
Ingredients
For the Candy/Cookie Shot Cups
- ¾ cup cinnamon graham crackers broken into crumbs, about 5 whole crackers (or 10 squares)
- ¼ cup heavy whipping cream
- 1 ¼ cup white chocolate chips
- ½ cup shredded sweetened coconut
For the Boozy Pudding
- 1 ½ cups white chocolate chips
- ½ cup cream
- 1/3 cup RumChata additional may be needed for thinning filling
For the Toasted Marshmallow Topping
- 6 marshmallows
- 2 tablespoons sweetened coconut
Instructions
For the Cookie Shot Cup
- Add white chocolate chips and the cream to a microwave-safe dish and place in microwave. Heat on high for 40 seconds, stopping it and stirring well every 10 seconds until smooth. Remove from microwave and add the graham cracker crumbs and the coconut and mix well.
- In your Cookie Shot Glass pan set, fill each cup halfway with the graham cracker chocolate mixture.
- Push in inserts for the shot glass mold to shape the cups. Place pan in refrigerator and chill in pan for at least 1 hour.
- After 1 hour you can remove from your cookie shot maker from the refrigerator. Grab the outside or bottom of each cup of a mold with your hand to warm it slightly. And gently but firmly twist the insert until one of candy cookie cups and the inner insert loosen up. 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 you are preparing the pudding.
For the Pudding
- Add your white chocolate chips and heavy whipping cream to a microwave safe dish. Heat for 40 seconds mixing well every 10 seconds, or until smooth. Add the Rumchata into pudding mixture until your desired consistency is reached, adding more if needed for a thinner filling.
To Asemble
- After the boozy pudding has cooled off remove the cookie shot cups from the refrigerator. Pour the pudding into the prepared cups, filling just about ¾ of the way. Place back into the fridge.
For the Toasted Marshmallows topping
- On a small baking sheet place your marshmallows standing them up on their end or flat side and top with the shredded coconut
- Place the coconut topped marshmallows under a broiler for 1 ½ – 2 minutes or until beginning to brown.
- Top each of your Rumchata pudding shots with a toasted marshmallow and serve.
Nutrition
