Sometimes a recipe speaks to you, so loudly it is practically shouting. When you find a recipe like that you have no choice but to drop what you are doing and make the darned thing. And folks, this pudding made quite the ruckus.
Out of practicality, we halved the recipe, and it made 4 good sized servings. The original, full scale recipe says it makes 6 servings, but I am hesitant to support that claim. There is such thing as too much of a good thing, after all, and I didn’t want to push it. Your call.
What is it like, you ask? Aside from utterly decadent and delicious? It’s like eating a dark chocolate peanut butter cup that has delicately been melted and mixed with unicorns and rainbows: magical in its simplicity. The pudding layers are surprisingly quick and easy to prepare (so much so, in fact, that pudding may become one of my go-to desserts, along with cupcakes and cookies). It is simple enough to be made with (or for) kids, but elegant enough to be served at any dinner party. It is sweet but not too sweet. Rich but not so rich that you can’t finish. Heart warming enough for winter weather, but still cool enough for warm weather. Do I go so far as to say it is the perfect dessert? Quite possibly…
Peanut Butter Dark Chocolate Puddings
Makes 6-8 servings. Recipe from Epicurious.
Ingredients:
Peanut butter pudding:
1/2 cup sugar
5 teaspoons cornstarch
1/8 teaspoon salt (or more to taste, especially if you use a low-salt or unsalted peanut butter)
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)
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
1/2 cup heavy whipping cream
4 ounces bittersweet chocolate chocolate, chopped (or milk chocolate, if preferred)
1 teaspoon vanilla extract
Topping:
1 cup chilled heavy whipping cream
1 tablespoon powdered sugar
Directions:
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.
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