Immoral Chocolate-Peanut Butter Pudding
This is seriously good and decadent old-fashioned pudding. I combined two of my favorites – chocolate and peanut butter in this great dessert. The peanut butter flavour is subtle and lingers after each bite. You can also pour the pudding into a pre-made pie or graham shell to turn it into a cream pie.
My 5-year old and 3-year old had a great time helping me make this on the weekend. The best part, of course, was licking the spoons afterward!
6 tablespoons plus 1/2 cup white sugar
6 tablespoons unsweetened cocoa powder
1/4 cup cornstarch
4 cups half-and-half
2 large eggs
4 large egg yolks
1/2 teaspoon salt
1 cup milk chocolate chips
½ cup peanut butter flavoured chips
4 tablespoons unsalted butter
1 tsp vanilla extract
4 tablespoons smooth peanut butter
- Sift together cocoa powder, 6 tablespoons sugar, and the cornstarch into a small bowl.
- Gradually whisk in 1 cup of the half-and-half; continue to whisk until smooth.
- In large bowl, whisk together the eggs and egg yolks.
- In medium saucepan, combine and stir together the remaining 1/2 cup sugar, 3 cups half-and-half, and salt.
- Set over medium heat and bring to a simmer.
- Whisk the cocoa mixture into the half-and-half mixture.
- Bring to a boil, whisking constantly.
- Lower the heat and cook, whisking constantly, until very thick, about 3 minutes.
- Remove from heat.
- Add a large spoonful of the hot cocoa cream mixture to the egg yolk mixture, whisking all the while. Add another spoonful, and then another. This will prevent the eggs from scrambling.
- Put saucepan back on low heat.
- Cook, whisking constantly, until the mixture just reaches a boil. This will ensure that the pudding sets properly.
- Remove from the heat and immediately add the chocolate and peanut butter chips, butter and 2 tbsp peanut butter. Stir until smooth.
- Stir in the vanilla.
- Spoon pudding into a medium-sized serving bowl or into 4-6 individual dishes.
- Microwave last two tablespoons of peanut butter for 10-15 seconds.
- Stir until melted.
- Drizzle over pudding.
- Cool to room temperature, then cover with plastic wrap and refrigerate until cold, at least 4 hours.
- Serve cold.