White Chocolate Raspberry Dessert Shots

Cook the raspberries and sugar in a small sauce pan over medium
heat for about 10 minutes. Cook until the raspberries and sugar dissolve and the mixture comes to a boil. Dissolve the cornstarch in 1 Tablespoon of water. Then add this to the raspberry mixture. Boil and stir for 10 minutes until the mixture thickens. Remove from heat and let cool.

Whisk the pudding mix and milk together for about 2 minutes until thickened. Fold in the whipped cream. Place the mousse and the raspberry sauce in two plastic bags with the tip snipped off.

Then layer 1/4 inches of raspberry sauce with 3/4 inches of mousse into a large shot glass. Repeat layers until shot glass is almost full. Top with a small amount of raspberry sauce and a final dollop of whipped cream on top.

Garnish with a raspberry and a mint leaf or chocolate shavings. Enjoy!