A White Russian is my mother’s drink of choice and since Sunday was mother’s day, I wanted to make something inspired by her. So I made white russian parfait shots! Don’t be fooled by the picture – you absolutely do not want to eat a whole mason jar’s worth, because they’re super rich. These are perfect to serve up in shot glasses at a party/bachelorette part/wedding/a college party/you know, basically whenever. They really do pack a punch.
These have three layers, a Coffee Liqueur cheesecake mousse, a white russian pudding, topped with a nice whipped cream. Like I said, it’s rich. It’s rich and alcoholic and delicious really.
So, the white russian pudding recipe was adapted from Erica’s Sweet Tooth. I love this recipe because 1. I love the olympics and 2. Her pictures are so cute. But I wanted to really up the alcohol content, because why not? The cheesecake mousse was adapted from Baking a Moment. But I wanted to keep it in line with the white russian and make Kahlua the star.
Ingredients
- 2 tbsp instant vanilla pudding
- 1/4 cup coffee liqueur
- 2 tbsp vodka
- 1/4 cup milk
- 1 cup heavy cream - cold
- Chocolate shavings for garnish
- 4 oz cream cheese
- 2 tbsp sugar
- 1/4 cup coffee liqueur
- 1 tbsp cocoa powder
- 1/2 cup heavy whipping cream - cold
- 1tbsp sugar
- 1/2 cup heavy whipping cream - cold
Instructions
- In a bowl, whisk together the pudding, coffee liqueur and vodka then put in the fridge to chill for 5-10 minutes
- Using a stand mixer or hand mixer whip the heavy cream until it forms stiff peaks. Add the whipped cream to the pudding mixture and using folding motions, combine until it's an even consistency. Return to fridge for at least and hour.
- Mix the cream cheese and sugar together until well combined. Add coffee liqueur and the cocoa powder to the cream cheese. Continue mixing until smooth. Add the cold heavy whipping cream and beat until stiff and fluffy. Put in a large ziplock bag and put in fridge with the pudding.
- Using a stand mixer or a hand mixer, in a cold bowl combine the sugar and cold heavy whipping cream. Whisk until stiff peaks form. Transfer to a large ziplock bag and put in the fridge with the rest of the components
- After an hour, transfer the pudding to a piping bag, and cut a corner off the mousse's bag. Fill shot glasses half full of the cream cheese mousse and fill the remainder of the way with pudding. Top with whipped cream when ready to serve.
