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.
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
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
1 cup chilled heavy whipping cream
1 tablespoon powdered sugar
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.
Whisk cream and powdered sugar in medium bowl to soft peaks. Spoon topping onto puddings and serve.
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I am basically pinning all your amazing desserts (like this one) onto our Pinterest dessert board. YUM!
Planning on making this next weekend for my big brother’s birthday. Just wondering though how it would taste if I used commercial PB instead of natural? Would i alter the amount of sugar then?
Looks delicious. Thanks for sharing! And Just Fran’s idea of the bananas? I might have to include a third layer…
I bookmarked this recipe back when it was originally posted with the thought that my husband would love it. Last week, I had lunch out of town and discovered a pie layering peanut butter pudding, chocolate pudding, and bananas. Thankfully, your post saved me when I was ready to recreate it. The puddings worked perfectly in the pie. Thank you so much for sharing.
I love that they’re in wine glasses! Such a pretty presentation.
oh my goodness, this sounds amazing! maybe even a layer of chopped peanut butter cups would just make this an extra bit gluttonous!
This looks delectable!
I could imagine it topped with miniature peanut butter cups (you know, just in case it wasn’t decadent enough for ya!)
Oh. my. god. This looks so lush. I bet they made a ruckus!
whoa this would speak to me too alright. it looks delicious!
Anything served in a wine glass all fancy like this makes me look twice! And this flavor combination is fantastic…truly a treat :)
This looks amazing… Stuff She Likes is now following!
I am looking for some red wine vinegar mother. Do you have any? I thought that might be right down your alley to make vinegar.
Oh no…now this recipe is shouting at ME! Guess I’m going to have to make it ;)
These look so fabulous. Pudding has become one of my favorite things to make. I’m sure I’ll love this!
Chocolate pudding – such a memory – comfort food from childhood. When my Mom used to make brownies she would top ’em with a very rich chocolate-peanut butter frosting. I use to call ’em “Reese’s Peanut Butter Brownies.”
This time of year Starbucks sometimes will sell a pumpkin cookie with chocolate on top. The combination of the spicy and the silken sweetness of the chocolate makes for a great combo. I saw a recipe for a Pumpkin Pudding in the latest issue of Cooking Light. I’d betcha it would marry well with the chocolate pudding here in a gorgeous parfait.
Oh wow, this recipe is speaking to me!! I’m not a big whipped cream person, but the peanut butter and chocolate involved in this is definitely making me overlook it! YUM! :)
I think I just drooled all over my keyboard!
– lindsey (dandydishes.blogspot.com)
sounds divine :)
These look absolutely amazing!
Well you had us at peanut butter dark chocolate…but the unicorns and rainbows!? We’re a million percent more excited.
Lindsay – this looks AMAZING!! I think I know what’s on my desert to-do list this weekend!