Roasted Marshmallow Shots

Ingredients:

• 6 large marshmallows
• 0.5 tbsp. chocolate pudding
• 1 tbsp chocolate or coffee liqueur (optional)
• Chocolate syrup, crushed graham crackers and whipped cream, for serving
• Special equipment: skewer

Preparation:

1. Thread the marshmallows onto a skewer about halfway. Toast evenly on all sides, including the bottom, over medium heat. Alternatively, preheat the oven to broil and spread the marshmallows evenly on a baking sheet. Toast until lightly charred and puffed.
2. Place the marshmallows, toasted side up, on a plate and let cool slightly, about 30 seconds. Carefully scoop out the center with a small metal spoon, being careful not to break the walls; transfer the marshmallow core to a microwave-safe bowl. Repeat with the remaining marshmallows. Refrigerate the shells until slightly firm, about 5 minutes.
3. Microwave the marshmallow filling until slightly melted, about 30 seconds. Stir in the prepared chocolate pudding and liqueur, if using, until smooth.
4. Transfer the mixture to a zip-lock plastic bag or pastry bag and snip the tip. Fill the marshmallow shells with the filling. Refrigerate until the filling sets slightly, about 10 minutes.
5. When ready to serve, drizzle the shots with chocolate syrup, sprinkle with crushed graham crackers, and top with whipped cream.