Immoral Chocolate-Peanut Butter Pudding

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!

Ingredients:
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

Instructions:

1. Sift together cocoa powder, 6 tablespoons sugar, and the cornstarch into a small bowl.
2. Gradually whisk in 1 cup of the half-and-half; continue to whisk until smooth.
3. In large bowl, whisk together the eggs and egg yolks.
4. In medium saucepan, combine and stir together the remaining 1/2 cup sugar, 3 cups half-and-half, and salt.
5. Set over medium heat and bring to a simmer.
6. Whisk the cocoa mixture into the half-and-half mixture.
7. Bring to a boil, whisking constantly.
8. Lower the heat and cook, whisking constantly, until very thick, about 3 minutes.
9. Remove from heat.
10. 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.
11. Put saucepan back on low heat.
12. Cook, whisking constantly, until the mixture just reaches a boil. This will ensure that the pudding sets properly.
13. Remove from the heat and immediately add the chocolate and peanut butter chips, butter and 2 tbsp peanut butter. Stir until smooth.
14. Stir in the vanilla.
15. Spoon pudding into a medium-sized serving bowl or into 4-6 individual dishes.
16. Microwave last two tablespoons of peanut butter for 10-15 seconds.
17. Stir until melted.
18. Drizzle over pudding.
19. Cool to room temperature, then cover with plastic wrap and refrigerate until cold, at least 4 hours.
20. Serve cold.