Boozy self-saucing chocolate pud
Break through the spongey chocolate topping to reveal a puddle of sauce in this super-simple dessert with Irish cream liqueur
Boozy caramel mini shakes
- Preparation and cooking time
- Prep:
- no cook
- Easy
- Serves 6
Skip to ingredients
- 50ml double cream
- 50ml Irish cream liqueur(we used Baileys)
- 2 tbsp caramel(we used dulce de leche)
- 150ml milk
- 25ml vodka
- 2 scoops vanilla ice cream
To serve
- 6rolled chocolate wafers
- 2pieces of fudgechopped small
Nutrition: per serving
- kcal142
- fat8g
- saturates5g
- carbs11g
- sugars10g
- fibre0g
- protein2g
- salt0.1g
Method
step 1
In a small bowl whisk the double cream until thick, then add 1 tbsp of the cream liqueur and whisk again until the mixture just holds its shape then transfer to a disposable piping bag and set aside until needed.
step 2
In a small jug stir together the caramel and 2 tsp of the cream liqueur until smooth then pour into the base of 6 x 60ml tall shot glasses, reserving 1-2 tsp of the mixture to decorate. Put the rest of the cream liqueur into a blender with the milk, vodka and ice cream. Blitz until smooth then pour into the prepared glasses.
step 3
Pipe the boozy cream on top, drizzle with the reserved caramel sauce and decorate with chocolate wafers and tiny pieces of fudge. Serve immediately.
