Peanut Butter and Chocolate Pudding Recipe

Irresistible Peanut Butter and Chocolate Pudding Cups

I can never resist the delectable pair that is peanut butter and chocolate, and this weekend, to my delight, I came across the most perfect recipe for a layered peanut butter and chocolate pudding. I woke up early on Saturday and started on the pudding for a dinner party later that evening.

The puddings must be made separately but take no more than an hour to prepare. You can layer them before you place them in the fridge or just before serving. The result is a wonderfully creamy and smooth pudding. My guests enjoyed each scrumptious spoonful as much as I did. For those of you who have the same affinity for this duo, keep reading for the recipe.

Peanut Butter and Chocolate Pudding Cups

Peanut Butter and Chocolate Pudding Cups

Peanut Butter and Chocolate Pudding Cups

Ingredients

Peanut butter pudding:
1/2 cup sugar
5 teaspoons cornstarch
1/8 teaspoon salt
1 3/4 cups whole milk
1/2 cup heavy whipping cream
1/2 cup creamy (smooth) natural peanut butter (made with only peanuts and salt)

Chocolate pudding:
6 tablespoons sugar
2 tablespoons cornstarch
2 tablespoons natural unsweetened cocoa powder
Pinch of salt
1 1/2 cups whole milk
1/2 cup heavy whipping cream
4 ounces imported milk chocolate, chopped
1 teaspoon vanilla extract

Directions

  1. For Peanut butter pudding: Whisk first 3 ingredients in 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 butter; boil until thick again, whisking often, about 1 minute longer. Remove from heat.
  4. Pour into a large bowl and refrigerate.
  5. For chocolate pudding: Whisk first 4 ingredients in heavy large saucepan.
  6. Gradually whisk in milk, then cream. Whisk over medium heat until mixture comes to boil.
  7. 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.
  8. Chill puddings uncovered until cold, at least 2 hours. Can be made 1 day ahead. Cover and keep chilled.
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