Mudslide Jello Shots

I’ve done watermelon jello shots and birthday cake jello shots here before, and I knew it wouldn’t be long until I tried a mocha version!  Any combination of vodka (especially Espresso flavor), Kahlua, and Bailey’s and you’ve got my attention.  Whether it be a White Russian, a Mudslide, or just a shot of Cafe Patron – I’m in.  And since these flavor combinations lend themselves so nicely to chocolate, I knew they’d make a great dessert jello shot.  I concocted my own recipe for what I’m calling Mudslide Jello Shots and gave them a chocolate base that make them easy to grab and perfect for parties.

White Russians – a combination of vodka, Kahlua, and a splash of half and half – are definitely one of my favorite drinks, and I even dressed up as one for Halloween last year (see proof below, Ry was my margarita counterpart).  The difference between a White Russian and a Mudslide is that the latter also has Bailey’s, which is never a bad addition.  So since I decided to include Bailey’s in this recipe, I dubbed them Mudslide Jello Shots, but feel free to do any combination of these liquors that you like or have around!  I used espresso vodka only because that’s what I tend to have in the house, but they’d still be good with plain vodka or even vanilla or chocolate flavored.

I decided to add the chocolate base for these because when I served the Birthday Cake Jello Shots last year they were a little hard to handle.  These gave them some stability and added a nice textural element to the treats.  I had some trouble getting the chocolate to adhere completely to the jello, but that was probably because I waited to add the chocolate until after they were completely set.  I bet if you added the chocolate layer while the jello was still semi-liquid they would stick better.   Either way they were really yummy and showcased my favorite liquors in one boozy bite!

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Mudslide Jello Shots


1/3 cup Kahlua liquor
1/3 cup Bailey's liquor
2/3 cup Half and Half
2 envelopes plain gelatin
1/3 cup Vodka
1/2 cup chocolate chips


- Lightly spray mold (I used this one) with non-stick spray and wipe excess off with a paper towel.
- Pour the Kahlua, Bailey's, and half and half in a medium saucepan and sprinkle gelatin on top. Allow the gelatin to soak for 2-3 minutes, then begin to heat on low, stirring constantly until gelatin is fully dissolved (about 5 minutes).
- Remove saucepan from heat and add vodka. Pour into molds, leaving a few millimeters of space in each well for the chocolate. Chill in fridge for one hour.
- Put chocolate chips in a ziploc bag and microwave for 30 seconds. Cut a hole in the corner of the bag and pipe chocolate into each well, until flush with the top of the mold. Return to fridge and chill for another few hours, until completely set.


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54 Responses to “Mudslide Jello Shots”

  1. #
    Maggie @ A Bitchin' Kitchen — August 7, 2012 @ 11:55 pm

    These are so fun! I like that you made them in a mold instead of in little dixie cups like regular jello shots. Much easier to eat :)

  2. #
    Rachelle @ Adventures in Creating — August 8, 2012 @ 1:50 am

    Omg!! Perfection- and just in time for football season!

  3. #
    Rachel (teacher-chef) — August 9, 2012 @ 12:32 am

    Absolutely beautiful! I have made something similar – but yours look even better, so great (love the addition of the chocolate on the bottom)

  4. #
    estrellabrillante21 — August 9, 2012 @ 1:01 am

    I’m gonna try this w the patron cafe !

  5. #
    Alysha @Shesontherun — August 9, 2012 @ 6:46 pm

    These look awesome for a party. Do you recommend any other molds? I have a lunch of lollipop molds at home (I love making homemade candy). Do you think those would be ok?

    • Erica — August 9th, 2012 @ 7:07 pm

      I’m not sure how it would work since those molds are so thin – there wouldn’t be much to them, but I guess it’s worth a try. Maybe if you stack a few together?? Good luck!

  6. #
    Ruth — August 10, 2012 @ 1:21 am

    They sound amazing.

  7. #
    Javelin Warrior — August 10, 2012 @ 1:43 pm

    So I’m normally not much of a jello-shot kind of guy, but I LOVE mudslides so I’d have to try these! They look amazing with those different layers and I don’t think I could stop at just one… I’m featuring this post in today’s Food Fetish Friday (with a link-back and attribution). I hope you have no objections and thanks always for keeping me inspired with new ideas…

  8. #
    Desiree Herzner — August 31, 2012 @ 5:55 pm

    I loved the idea of the mudslide jello shots. I made them, the taste was good. What threw me off was the texture. So I played around with your recipe if you don’t mind.. I made chocolate shells out of melted chocolate chips in a greased mini muffin tray. After they harden I took jello mousse, baileys Irish cream, vodka, Kailua an 1/2 and 1/2. I chilled the all the liquids and mixed to box instructions. One box = one cup of chilled liquid all equally divided. After mixed I spooned in to shells chilled for 2 hours. So yummy!

  9. #
    Ruth — October 11, 2012 @ 11:59 pm


  10. #
    Dora — October 21, 2012 @ 1:25 pm

    What is Half and Half on the above mentioned recipe?

    • Erica — October 22nd, 2012 @ 1:42 am

      Half and half is a mixture of cream and milk – it’s readily available in the US so if you’re from somewhere else I’m sure you could substitute whole milk and it’d be just as good!

  11. #
    Dora — October 22, 2012 @ 6:46 am


  12. #
    Jessie — December 3, 2012 @ 10:08 am

    These look amazing! I love mudslides, so I am definitely going to give this a try. Just wondering how much your recipe made? Thanks :)

  13. #
    Pat — February 5, 2013 @ 8:16 pm

    Hello,I had read one of the comments saying she did not like the texture and I am kind of a freak about weird textured things. So do you think I could add some cool whip to the mixture to make it more mouse like? Thank you…

    • Erica — February 5th, 2013 @ 8:37 pm

      I think if you just did 1-1/2 envelopes of gelatin instead of 2 you might get a softer texture. I’d be afraid that adding cool whip would make them so soft that they don’t hold up well. But I’m really not sure, I’m sorry I can’t be of more help!

  14. #
    Pat — February 6, 2013 @ 9:58 am

    Great Thank you Erica!!! :)

  15. #
    Pat — February 6, 2013 @ 10:03 am

    Oh one more thing, do you think silcone mini muffin pans are OK to use?

  16. #
    Cheryl — February 25, 2013 @ 1:33 am

    Just wondering even tho Im in Australia, could I used whole milk as half and thickened or normal cream as half…would that work.???? thks :)

    • Erica — February 25th, 2013 @ 3:21 am

      Yes, that should work! Good luck :)

  17. #
    liz — March 1, 2013 @ 6:49 pm


  18. #
    Lynn — April 4, 2013 @ 8:39 pm

    What size mold do you use for these? It looks too small for a muffin tin

  19. #
    Maryellen ayers — April 8, 2013 @ 1:07 pm

    Made this this weekend… chocolate did NOT adhere to the mudslide mixture ! Thinkin I would NOT let the mixture “gel” for 1 hr before putting melted chocolate on top ! Perhaps after 10 min of chilling…to the choco would adhere. Plus I used only 1 1/2 envelopes of gelatin….still wayyy too firm, for me…would try next time 1 1/4 envelops of geletain…..would like a bit creamier..not soo jello hard to chew ( if u know what I mean ?) lol…Oh Yes the chocolate was VERY hard…even after leaving the shots out at room temp, for awhile….What could I add to the choco, as it make it abit softer ??!! Sorry so long…guess I have alot of questions !!!!! lol…The taste was fantastic…they all did get eaten tho !!!

    • Erica — April 8th, 2013 @ 5:21 pm

      Ahh I’m sorry about all your problems! Yea maybe not waiting to add the chocolate is a good idea. And I’m not sure what would help the chocolate be softer :( Sorry, but glad they were still tasty!

  20. #
    Christine — April 11, 2013 @ 7:52 pm

    How many shots does this recipe make?

    • Erica — April 13th, 2013 @ 7:51 pm

      It depends on what size mold you use, but I made about 50. Enjoy!

  21. #
    Steff Fletcher — April 19, 2013 @ 5:05 pm

    I saw a comment asking about the chocolate, what could be added to make it softer. if you take sweetened condensed milk and melt the chocolate chips in with that in a small saucepan it works nicely. or, a LITTLE bit of oil will do the trick!

  22. #
    Kim — May 6, 2013 @ 12:56 pm

    I was wondering, do you think you could just do the jello shot part without the chocalate and put into jello shot cups like you would do any other kind of jello shot. My boyfriend loves Kahula & vodka drinks, and with his b-day coming up, I thought he might really like these? Please let me know. These do look pretty awesome.

    • Erica — May 6th, 2013 @ 4:41 pm

      Yes, that should work!

  23. #
    amber — May 13, 2013 @ 10:25 pm

    i was wondering how many shots does one recipe make?

    • Erica — May 14th, 2013 @ 12:01 pm

      Depends on the size of the mold you use, but I think it made about 50 for me!

  24. #
    Bob — May 23, 2013 @ 7:32 pm

    Do you have to mix after adding the vodka?

    • Erica — May 27th, 2013 @ 11:44 pm


  25. #
    Batman — May 26, 2013 @ 3:23 pm

    LOL so these look super awesome. But mine did not work at all. First of all, mine are not that color, not sure how the ones in the pic are the gold-ish color, but mine are the color of mixing baileys , Kahlua and half and half, which has no gold tint at all. Also, the chocolate did not stick at all, i even poured some of it before they were in the fridge for an hour, but none stuck. And, they wouldn’t set in the fridge after hours, had to stick them in the freezer, and as soon as we took them out, they started falling apart and liquefying. Not sure what happened with mine, as I followed everything exactly haha But now I am trying round two (threw the first 45 out because they were unusable), with some modifications…we’ll see how it goes!

  26. #
    Susan — June 23, 2013 @ 4:32 pm

    I made these for a chocolate pot-luck competition, and I won! I followed your recipe and used chocolate vodka and it was pure perfection. I used the microwave chocolate that you can buy in the produce section specifically to dip fruits in…thinking it would stick better than just melting regular chocolate; that didn’t work. Regardless, it was still delicious and everybody said the hard chocolate base was actually what made it better. Thanks for the recipe!

  27. #
    Karen Hartzell (@InTheKitchenKP) — September 24, 2013 @ 5:46 pm

    Just an FYI…you may want to file a DMCA on this person using your photo and using his own watermark.

    • Erica — September 24th, 2013 @ 10:14 pm

      Wow that’s terrible! Thanks for the heads up

  28. #
    Holli — December 16, 2013 @ 3:43 pm

    If I used a mini muffin pan about how much do you think it would make?

    • Erica — December 16th, 2013 @ 5:08 pm

      I would guess about 25 but I can’t say for sure. Let me know after you try it out!

  29. #
    Lexi — February 5, 2014 @ 7:53 pm

    If I am making these in shot cups and leaving them in the cups to serve them, would it be necessary to use as much gelatin as called for? Or would I be able to just use a little more than one packet, as one packet usually calls for 2 cups liquid.

    And to pair with this question as well, concerning the chocolate base layer, would it work to mix a little of the Bailey’s liquor with it to make it softer and easier to get out of the cup? And if not, what about using half-and-half? (I’m really trying to avoid using condensed milk as suggested, because I would never use the rest for anything else! lol)

    • Erica — February 6th, 2014 @ 2:35 pm

      You could probably use less gelatin if making them in cups instead. I’m not sure how melted chocolate and Bailey’s mix, but that sounds yummy. What about just topping the mixture with some chocolate chips in the cups?

  30. #
    Day — October 28, 2014 @ 1:13 pm

    Perhaps a silly question but I have the same mold but only one,, what do I do with the mixture while the batch is in the fridge…? Do I leave it on the counter and reheat if necessary?

    • Erica — October 28th, 2014 @ 9:40 pm

      I would recommend just preparing half of the mixture and filling up the mold, then making the other half once the first batch is done. Annoying, but I think if you left it on the counter it would still set up. Good luck!

  31. #
    Sarah Wagner — January 12, 2015 @ 10:24 am

    Just popping in to say that I made these over the weekend, but used the cupcake mold and whipped cream topping that you suggested in the birthday cake jello shot post to make Chocolate Birthday Cake Jello Shots. It was a huge success! The ideas are spinning in my mind now. I will definitely be making these again!

  32. #
    Michele — March 11, 2015 @ 10:34 am

    Can u please suggest what else to use if I want to make it with the Patron cafe?

    • Erica — March 11th, 2015 @ 9:23 pm

      I would just replace the Kahlua with the Cafe Patron and I think it’d be great. Enjoy!

  33. #
    Elise — July 10, 2016 @ 3:29 pm


    Im in love with shots and tried these mudslide jello shots, and im in love! It tastes lovely! But i guess ive the same problem as many of us.. The chocolate doesnt stick to the jello :o.. Does anyone have a solution for this problem?


  34. #
    Zeeman — June 9, 2021 @ 7:49 pm

    For blue layer : In a medium saucepan, mix together 1 cup water with berry blue Jell-O box and sprinkle 1 envelope gelatin on top. Allow mixture to sit for 1 minute, then whisk everything together; heat on medium until it reaches a simmer. Add 1 cup vodka and whisk together again. Allow mixture to cool down to room temperature, then top off each shot glass with about 1 tablespoon plus 2 teaspoons blue Jello. Refrigerate again for at least 3 hours before serving so Jell-O shots are completely set.


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