Peanut butter and chocolate pudding

February 4, 10:13 PMDetroit Cooking ExaminerCourtney Monigold

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Photo by: Courtney Monigold, PB Chocolate Pudding

Welcome to another week of ‘Dessert Wednesday’!  

Is there a little...ah hem ...holiday coming up?  I think so....   Be sure to check back for great Valentine's Day ideas!

One of the best investments by far has to be my subscription to Bon Appétit. The use I get out of these magazines truly amazes me…really.

January’s edition came at an inopportune time. Why? Because they featured desserts containing PEANUT BUTTER! Yikes…talk about bad timing. What’s worse is that these tempting pictures pushed me over the edge. Leafing through recipe after recipe of gooey peanut butter goodness tested my better judgment and I finally broke down and bought a jar of peanut butter despite the salmonella scare. (Don’t worry, I scoured the FDA web page numerous times as well as calling the store where I bought the peanut butter….it’s the type A in me I can’t help it.)

The result? Peanut Butter and Chocolate pudding.

The look? Superb and Elegant.

Easy? You Betcha’.

The Taste? “I’ve fallen and I can’t get up,” kind of good!
Interested? Read on!

Peanut Butter and Chocolate Pudding
Recipe courtesy of Bon Appétit Magazine, January 2009

Peanut Butter Pudding
½ cup sugar
5 teaspoons cornstarch
1/8 teaspoon salt
1 ¾ cups milk
½ cup heavy whipping cream
½ cup creamy peanut butter –natural peanut butter (ingredients should read peanuts, salt!)
1 teaspoon vanilla extract

Chocolate Pudding
6 tablespoons sugar
2 tablespoons cornstarch
2 tablespoons unsweetened cocoa powder (I used Valrhona)
Pinch of salt
1 ½ cups whole milk
½ heavy whipping cream
4 ounces imported milk chocolate, chopped (I used Lindt 70% intense dark)
1 teaspoon vanilla extract

**Top with whipped cream

Directions:

Peanut Butter Pudding:
In a large saucepan, whisk sugar, cornstarch and salt together to blend. Then gradually whisk in the milk and cream. Whisk mixture over medium heat until it comes to a boil. Continue boiling until thick, whisking the mixture consistently for about 30 seconds. Whisk in the peanut butter, bring to a boil whisking often. Once it boils, mix for an additional minute. Remove from heat and add vanilla. Divide the pudding evenly among 6 glasses. Put in the refrigerator to chill uncovered while you prepare the chocolate pudding.

Chocolate Pudding:
In a large saucepan, whisk sugar, cornstarch, cocoa powder and salt together to blend. Then gradually whisk in the milk and cream. Whisk mixture over medium heat until it comes to a boil. Continue to boil until thick, whisking the mixture consistently for about 30 seconds. Add the chopped chocolate. Boil just until the chocolate melts. Whisk often for about 1-2 minutes. Pudding should become very thick. Remove from heat and whisk in vanilla. Cool pudding for about 5 minutes and then spoon on top of peanut butter pudding evenly. Put in the refrigerator to chill for at least 2 hours uncovered. If you plan on making this ahead of time, after the 2 hours you can cover with plastic wrap.

Serve with whipped cream.

***Be sure to check that the peanut butter you have is NOT one of the recalled.  Check here.