Chocolate & Peanut Butter Puddings
From luisascatering 11 years ago
- n/a to make
- Serves 6
Serve this perfect pairing of puddings in clear dishes to show off the distinct layers (like mason jars, I'm obsessed these days) :-)
Ingredients
- For the peanut butter Pudding: shopping list
- 1/3 cup packed light brown sugar shopping list
- 2 tablespoons cornstarch shopping list
- 1/4 teaspoon salt shopping list
- 2 cups whole milk shopping list
- 1/2 cup heavy cream shopping list
- 1/2 cup creamy all-natural peanut butter (only peanuts and salt) shopping list
- 2 teaspoons pure vanilla extract shopping list
- ~ shopping list
- For the Chocolate Pudding: shopping list
- 1/3 cup packed light brown sugar shopping list
- 2 tablespoons cornstarch shopping list
- 2 tablespoons unsweetened cocoa powder shopping list
- 1/4 teaspoon salt shopping list
- 2 cups whole milk shopping list
- 1/2 cup heavy cream shopping list
- 4 ounces dark or bittersweet chocolate, chips or coarsely chopped shopping list
- 2 teaspoons pure vanilla extract shopping list
- ~ shopping list
- For the Whipped Cream: shopping list
- 1 cup heavy cream shopping list
- 3 tablespoons powered sugar shopping list
- 1 teaspoon pure vanilla extract shopping list
How to make it
- For Peanut butter pudding:
- Whisk first 3 ingredients in large saucepan to blend. Gradually whisk in milk, then cream. Whisk over medium heat until mixture comes to boil. Then boil until thick, whisking constantly, about 30 seconds. Whisk in peanut butter; boil until thick again, whisking often, about 1 minute longer. Remove from heat; whisk in vanilla. Divide pudding among six 1-cup glasses or dishes (generous 1/3 cup each). Chill uncovered while preparing chocolate pudding.
- For chocolate pudding:
- Whisk first 4 ingredients in heavy large saucepan. Gradually whisk in milk, then cream. Whisk over medium heat until mixture comes to boil. Boil until thick, whisking constantly, about 30 seconds. 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. Cool pudding 5 minutes. Spoon atop peanut butter pudding, dividing equally (about 1/3 cup each). Chill puddings uncovered until cold, at least 2 hours. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
- For topping:
- Whisk cream and powdered sugar in medium bowl to soft peaks. Spoon topping onto puddings and serve.
The Rating
Reviewed by 1 people-
Tastes almost like Reese's peanut butter pudding, if there were such a thing.
See Chocolate Peanut Butter Puddings# for more.
4/25/...more
pointsevenout
in Athens loved it
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" It was excellent "