Layered Peanut Butter and Milk Chocolate Puddings
Ingredients
Peanut Butter Pudding:
- ½ cup (106 g) granulated sugar
- 5 teaspoons cornstarch
- ⅛ teaspoon salt
- 1 ¾ cups 1%, 2% or whole milk
- ½ cup heavy whipping cream
- ½ cup (128 g) creamy peanut butter
- 1 teaspoon vanilla extract
Milk Chocolate Pudding:
- 6 tablespoons granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons natural unsweetened cocoa powder
- Pinch of salt
- 1 ½ cups 1%, 2% or whole milk
- ½ cup heavy whipping cream
- 4 ounces (113 g) milk chocolate, chopped
- 1 teaspoon vanilla extract
Topping:
- 1 cup chilled heavy whipping cream
- 1 tablespoon powdered sugar
- dusting of cocoa powder, if desired
Instructions
- For the peanut butter pudding, whisk the sugar, cornstarch and salt together in a large saucepan. Gradually whisk in the milk and cream. Over medium heat, cook the pudding, whisking constantly, until it comes to a boil and large bubbles pop at the surface. Boil until thick, whisking constantly, about 30 seconds. Whisk in the peanut butter and boil until thick again, whisking often, about 1 more minute. Remove from heat and whisk in the vanilla. Divide the pudding among six 1-cup glasses or dishes (it should be about a heaping 1/3 cup each). Chill uncovered while preparing the chocolate pudding.
- For the chocolate pudding, whisk together the sugar, cornstarch, cocoa powder and salt together in a large saucepan. Gradually whisk in the milk and cream. Over medium heat, cook the pudding, whisking constantly, until it comes to a boil and large bubbles pop at the surface. Boil until thick, whisking constantly, about 30 seconds. Stir in the chopped chocolate. Boil until chocolate melts and pudding is thick again, whisking often, 1 to 2 minutes longer. Remove from the heat and whisk in the vanilla. Cool the pudding for about 10 minutes. Spoon a heaping 1/3 cup of the chocolate pudding on top of the chilled peanut butter pudding. Chill the puddings uncovered until cold, at least 2 hours.
- For the whipped cream, beat the cream and powdered sugar in a medium bowl with an electric mixer (or I like to use my Blendtec) to soft peaks. Spoon topping onto puddings, dust with cocoa powder, if desired, and serve immediately.
Notes
Pie Version: my cousin, Tami, who referred me to this recipe said after making it in these delightful little cups, they decided to try it in a pie and it's the only way they eat it these days. She uses a graham cracker or oreo crust and layers the peanut butter pudding (and chills it like in the recipe), then the chocolate pudding and chills it before adding the sweetened whipped cream.
Pudding: the pudding (whether in cup or pie form) can be made up to a day in advance and chilled in the refrigerator.
Milk: also, the original recipe uses whole milk which I never have on hand so I made it with 1% and while it was probably slightly less rich and creamy, it was still delicious, so I've changed my version of the recipe to call for anything from 1%, 2% or whole milk.