Do you nibble around the edges first? Do you gulp it quickly in two bites? If you can tell me in vivid detail how you eat Reese’s Peanut Butter Cups, then these luscious chocolate–peanut butter pudding cups are especially for you. Made with half-and-half, a double dose of chocolate, and a dollop of creamy peanut butter, the flavor is intense and continues to blossom as it chills in the refrigerator. Rich and thick enough to stand your spoon in, these chocolate–peanut butter cups are best eaten in small doses. For a softer texture, make the pudding with whole milk instead of half-and-half.–Jill O’Connor
LC Cups Not Included Note
Those cute little chocolate cups in the photo above? They’re not included in the recipe, we’re sorry to say. But actually, they’re not necessary. Not at all. One might even say that though they’re a clever vessel, they’re something of a distraction from the goodness at hand. One taste of this pudding and we think you’ll understand what we mean.
Wicked Good Chocolate–Peanut Butter Pudding Recipe
- Quick Glance
- 20 M
- 4 H, 20 M
- Serves 8
- 1/4 cup cornstarch
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 cup Dutch-processed cocoa powder
- 3 1/2 cups half-and-half or whole milk
- 6 large egg yolks
- 1 teaspoon vanilla extract
- 1/3 cup creamy peanut butter
- 1/2 cup semisweet chocolate chips
- Whipped cream, for topping
- Chocolate jimmies, for sprinkling
- 1. In a medium saucepan, sift together the cornstarch, sugar, salt, and cocoa powder. Slowly whisk in the half-and-half until the mixture is combined and smooth. Whisk in the egg yolks, one at a time, until smooth.
- 2. Place the pudding over medium heat, whisking continuously, until the pudding starts to thicken and large bubbles form on the surface of the pudding and plop, like slowly bubbling hot lava. Reduce the heat to low and continue cooking, stirring continuously, for 1 minute. Check the consistency of the pudding by running your finger across the back of the stirring spoon; if it leaves a trail that does not immediately fill in, it is thick enough.
- 3. Remove the pan from the heat and stir in the vanilla, peanut butter, and chocolate chips until thoroughly melted and combined.
- 4. Pour the pudding into a large serving dish or eight 4-ounce custard cups or ramekins set on a rimmed baking sheet. Cover the pudding with plastic wrap, pressing the wrap directly against the surface of the pudding to prevent a skin from forming. Refrigerate the pudding until very cold, at least 4 hours and up to overnight.
- 5. To serve, serve the pudding with a dollop of whipped cream and a sprinkling of chocolate jimmies. All that’s left to do is grab some spoons.
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Wicked Good Chocolate–Peanut Butter Pudding Recipe © 2009 Jill O'Connor. Photo © 2009 Leigh Beisch. All rights reserved.
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