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. 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
HOW DO I MAKE CHOCOLATE CUPS?
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 taste of this pudding and we think you’ll understand what we mean.
However, if you want to give it a try, it isn’t all that hard. Just make sure you give yourself enough time to make the bowls before starting the pudding–they have to be fully chilled before filling. These round bowls were made by taking small, inflated balloons and dipping them into melted chocolate. Check out this terrific tutorial for the full details. Make sure to keep them cool once they’re done.
Wicked Good Chocolate–Peanut Butter Pudding
Ingredients
- 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
Instructions
- 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.
- 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.
- Remove the pan from the heat and stir in the vanilla, peanut butter, and chocolate chips until thoroughly melted and combined.
- Pour the pudding into a large serving dish or eight 4-ounce custard cups or ramekins (or chocolate bowls) set on a rimmed baking sheet. Cover the pudding with plastic wrap, pressing the wrap directly against the surface of the pudding to prevent skin from forming. Refrigerate the pudding until very cold, at least 4 hours, and up to overnight.
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Testers’ Reviews
This peanut butter chocolate pudding is as rich and thick as promised, filled with chocolaty-peanut buttery goodness. The whipped cream may seem like gilding the lily, but it’s a good flavor contrast to the thickness of the pudding. I made the pudding with half-and-half but would probably try milk next time since I like a slightly looser pudding.
I really appreciated the author’s description of the bubbling hot lava; it was a great visual aid. It should also be noted that this recipe is for the pudding only and not for the chocolate cups pictured. Overall, this was a crowd-pleaser for children and adults.
For those who love the combination of PB and chocolate, this is delicious and so simple to prepare. Cooking the mixture to 185°F yields the perfect silky texture and keeps me from guessing if I’ve cooked it long enough. After chilling the pudding, I created parfaits by layering crumbled chocolate wafers (Dewey’s Brownie Crisps), pudding, and whipped cream. Delightful!
Thanks, Tammy! I’m so pleased that you loved it.