Shamrock Irish Cream Dessert Shots with Chocolate Ganache


  • Brownie mix
  • Chocolate Olive Oil
  • 1 Tbsp Espresso Balsamic Vinegar
  • 2 – 4oz bakers semi-sweet bars (finely chopped)
  • 1 cup heavy whipping cream
  • 1 tsp Dark Chocolate Balsamic Vinegar
  • 1 – 3.4oz box of vanilla instant pudding
  • 1 ¾ cup whole milk
  • 2 Tbsp Bailys Irish Cream
  • 1/8 tsp green food coloring
  • 8oz cool whip – thawed in refrigerator
  • Garnish: gold sprinkles, whipped cream & Salted Caramel Cane Sugar


  1. Bake brownies as directed substituting Chocolate Olive Oil for vegetable oil, plus add Espresso Balsamic Vinegarto mix.Cool and cut into small squares to fit cups.
  2. Make pudding as directed but only using 1 ¾ cups of milk. Add food coloring.
  3. Fold in Bailys Irish Cream into Cool Whip
  4. Fold pudding & cool whip mixture together & refrigerate
  5. To make the ganache: heat heavy whipping cream with Chocolate Balsamic to a simmer- make sure NOT to boil. Place finely chopped chocolate bars in a heat proof bowl. Pour heated cream over chocolate and let set 2 to 3 min. Using a small spatula or spoon gently stir heated cream and chocolate together until completely melted and incorporated.
  6. Assemble: Place brownie in bottom of cup, top with ganache, then pudding mixture, and repeat-brownie, ganache, pudding.
  7. Garnish with whipped topping, gold flakes & Salted Caramel Cane Sugar
  8. Refrigerate until ready to serve.