Peanut Butter Milk Chocolate Puddings

4.6(36)

Serve the puddings in clear dishes to show off the distinct layers.

by Dédé Wilson·published 2008-12-02

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Servings

Makes 6

Total time

—

Calories / serving

—

Ingredients (17)

serves

½ cup sugarsugar
5 teaspoons cornstarchcornstarch
⅛ teaspoon saltsalt
1¾ cups whole milkmilk
½ cup heavy whipping creamheavy-cream
½ cup creamy (smooth) natural peanut butter (made with only peanuts and salt)
1 teaspoon vanilla extractvanilla-extract
6 tablespoons sugarsugar
2 tablespoons cornstarchcornstarch
2 tablespoons natural unsweetened cocoa powder
Pinch of saltsalt
1½ cups whole milkmilk
½ cup heavy whipping creamheavy-cream
4 ounces imported milk chocolate, chopped
1 teaspoon vanilla extractvanilla-extract
1 cup chilled heavy whipping creamcream
1 tablespoon powdered sugarsugar

Instructions (3 steps)

01Whisk 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 ⅓ cup each). Chill uncovered while preparing chocolate pudding.

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02Whisk 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 ⅓ cup each). Chill puddings uncovered until cold, at least 2 hours. Do Ahead: Can be made 1 day ahead. Cover and keep chilled.