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
- Quick Glance
- Quick Glance
- 20 M
- 4 H, 20 M
- Serves 8
IngredientsEmail Grocery List
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 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.
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.
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.