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Peanut Butter Chocolate Pudding

April 19, 2017

I really enjoy baking, but if it is only Jim and I I typically don’t want to make a batch of cookies, brownies, or a pan of bars (there’s my Midwest roots on that one).  Having a smaller more individual dessert is just right and this pudding recipe you can easily half to make 3-4 servings.  The puddings took some time to make; carefully watching the pudding cook, stirring to make sure it didn’t burn, plus the added chill time, but it was good mix.  And you can certainly add whipped cream, chocolate pieces, reeses, ect to get creative.  Along similar desserts, I’ve made this tasty chocolate mousse before.

Difficulty: Medium
Prep Time: 5 min
Cook Time: 30 min
Chill Time: 2 hrs to 1 day
Total Time: 2.5 hours
Yield: 6sih individual servings
Taste: Good

 

INGREDIENTS:

Peanut Butter Pudding

1/2 cup sugar
5 teaspoons cornstarch
1/8 teaspoon salt
1 3/4 cups whole milk (I substituted skim milk and it worked fine)
1/2 cup heavy whipping cream (I substituted regular whipping cream, also fine)
1/2 cup creamy (smooth) natural peanut or almond butter (made with only peanuts and salt)
1 teaspoon vanilla extract

Chocolate Pudding

6 tablespoons sugar
2 tablespoons cornstarch
2 tablespoons natural unsweetened cocoa powder
Pinch of salt
1 1/2 cups whole milk (again, skim works fine)
1/2 cup heavy whipping cream (again, regular whipping cream is fine)
4 ounces imported milk chocolate, chopped
1 teaspoon vanilla extract

Optional Topping
1 cup chilled whipping cream
1 tablespoon powdered sugar

PROCEDURE:

Peanut Butter Pudding

1.Whisk sugar, cornstarch, and salt in a large saucepan to blend.

2. Gradually whisk in milk, then cream. Whisk over medium heat until mixture comes to boil. Then boil until thick, whisking constantly, about 30 seconds.

3. Whisk in peanut or almond butter; boil until thick again, whisking often, about 1 minute longer. Remove from heat; whisk in vanilla.

4. Divide pudding among six 1-cup glasses or dishes (generous 1/3 cup each). Chill uncovered while preparing chocolate pudding.

Chocolate Pudding

5. Whisk sugar, cornstarch, coco powder, and salt in heavy large saucepan.

6. Gradually whisk in milk, then cream. Whisk over medium heat until mixture comes to boil. Boil until thick, whisking constantly, about 30 seconds.

7. Add chopped chocolate. Boil until chocolate melts and pudding is thick again, whisking often, 1 to 2 minutes longer. Remove from heat; whisk in vanilla.

8. Cool pudding 5 minutes. Spoon atop peanut butter pudding, dividing equally (about 1/3 cup each).

9. Chill puddings uncovered until cold, at least 2 hours. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.

Optional Topping
Whisk cream and powdered sugar in medium bowl to soft peaks. Spoon topping onto puddings and serve.

Source: Bon Appetite

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From → Dessert

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