Pudding shots need enough structure to hold alcohol while staying thick enough for a spoon. Vigorous stirring after whipped topping enters the bowl can knock out air and reduce the volume that helps support the mixture.
These tiramisu pudding shots use two layers: chocolate pudding with coffee and Kahlua, then white chocolate pudding with vodka. Whipped topping goes into each mixture with a folding motion before the layers are piped into shot glasses.
Start With Cold Milk and Instant Pudding
Instant pudding forms the base for both layers. Use the dry mix straight from the box rather than preparing it according to the package directions before starting the recipe.
For the chocolate layer, beat instant chocolate pudding with 3/4 cup cold milk, 1/4 cup cooled brewed coffee, and 1/4 cup coffee liqueur. The white layer combines instant white chocolate pudding, one cup cold milk, and 1/4 cup vodka.
Fold the Whipped Topping Into Each Pudding
Each pudding mixture gets one cup of thawed whipped topping after the pudding base has been mixed. Use a spatula to bring pudding from the bottom of the bowl over the whipped topping, then repeat until no large streaks remain.
Folding limits the amount of air pushed from the whipped topping. Stirring the mixture with the same force used to combine the pudding, milk, and alcohol can reduce that air and leave the finished mixture with less volume.
Keep the Two Tiramisu Layers Separate
Coffee and coffee liqueur stay in the chocolate pudding layer, while vodka goes into the white chocolate layer. Prepare each mixture in its own bowl before assembling the shots.
Transfer each pudding into a separate zip-top bag and cut one corner from each bag. Pipe the chocolate mixture into 12 shot glasses until each glass reaches about halfway, then pipe the white chocolate mixture over it.
Piping Keeps the Layers From Mixing
Using bags gives more control than transferring pudding with a spoon. The chocolate mixture can cover the bottom half of each glass without coating the sides, leaving room for the white chocolate layer above it.
Shaved chocolate and pieces of Pirouette cookies can go on top after piping. The finished shots retain the coffee, chocolate, cream, and liqueur combination associated with tiramisu without assembling cake or ladyfinger layers.
Give the Pudding Shots Time in the Refrigerator
Place the filled glasses in the refrigerator for at least one hour before serving. Cold milk helps the instant pudding thicken during preparation, while refrigeration gives the assembled shots time to set before serving.
The shots can also be prepared up to a day before serving. Keep them refrigerated rather than leaving them at room temperature while waiting for the pudding to firm.
Check Temperature and Mixing When Pudding Stays Thin
Pudding that does not hold its shape points back to the preparation steps. Start with cold milk, use dry instant pudding mix, beat the pudding base before adding whipped topping, then fold rather than stir once the topping enters the bowl.
Alcohol and coffee add liquid beyond the milk used in standard pudding, so the recipe depends on the amounts given for each layer. Adding more Kahlua or vodka changes that liquid balance and can produce a softer pudding shot.
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