There are few flavor combinations I like more than chocolate and peanut butter. Something about that nutty creaminess mixed with a good bittersweet chocolate is just perfection for me. I had a last minute dinner party last weekend and needed to come up with a quick and easy dessert that I had all the ingredients for already – and this pudding was just the answer. It was chilling in the fridge in less than 15 minutes after I started making it – giving me plenty of time to focus on the main course.
This recipe makes 4 – 6 desserts, depending on the size of your ramekins. I only have large ones, so I made 4, but it’s pretty dense and rich, so I think 6 smaller ones might be a better choice. You can use crunchy peanut butter if you want, but I think the texture of this pudding was perfect super creamy – then add chopped peanuts on top to give it that crunch. It’s really delicious – and perfect for kids and adults alike.
(This recipe was originally published here on 05/22/2017)
here’s a video showing how to make it:
- sugar - 1/3 cup
- cornstarch - 2 tbsp
- cocoa powder - 2 tbsp
- whole milk - 1 1/2 cups
- heavy cream - 1/2 cup
- vanilla - 1 tsp
- bittersweet chocolate - 1/3 cup, in pieces
- peanut butter - 1/4 cup, creamy
- whipped cream - for garnish
- banana - 1, sliced - for garnish
- peanuts - 2 tbsp, chopped - dry-roasted, unsalted
- In a medium sauce pot, whisk together the sugar, cornstarch, cocoa powder and salt.
- Whisk in the milk, cream and vanilla, then bring to a boil over medium high heat. Cook, whisking constantly, for a minute or two, or until the pudding begins to thicken then remove from heat.
- Add the chocolate pieces and the peanut butter and whisk until combined and smooth.
- Divide the pudding equally between 4 or 6 bowls, then chill - uncovered - for about 2 - 3 hours.
- Garnish with whipped cream, banana pieces and chopped peanuts.