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1
First focus on making the peanut butter pudding. In a large saucepan whisk together the sugar, cornstarch and salt (just to combine). If it's lumpy, that's totally OK. Add the milk and heavy cream and whisk. Turn the stove on to medium heat and bring the mixture to a simmer, whisking occasionally. Be sure to whisk in the rounded corners of the pan so that pudding doesn't burn.
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2
When the pudding comes to a simmer, whisk constantly for 1 minute. The mixture should thicken but still remain a bit loose. Remove from the heat and add the peanut butter and vanilla extract and quickly whisk. The pudding will thicken substantially. Divide the warm pudding evenly between six dessert glasses and store uncovered in the fridge while you make the chocolate pudding.
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3
To make the chocolate pudding, in a new large saucepan (or completely clean and dry the one you just used), whisk together the sugar, cornstarch, unsweetened cocoa powder and salt (just to combine). If it's lumpy, that's totally OK. Add the milk and heavy cream and whisk. Turn the stove on to medium heat and bring the mixture to a simmer, whisking occasionally. Be sure to whisk in the rounded corners of the pan so that pudding doesn't burn.
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4
When the pudding comes to a simmer, whisk constantly for 1 minute. The mixture should thicken but still remain a bit loose. Remove from the heat and add the chocolate chips and vanilla extract. Stir until the chocolate is melted and pudding is thickened.
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5
Spoon the pudding atop the peanut butter pudding in each glass. Cover each pudding cup with plastic wrap and chill for at least 2 hours before serving.
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6
When ready to serve: In a medium sized bowl using a mixer with whisk attachment, whip heavy cream, agave and vanilla extract into soft peaks. Top each pudding with whipped cream.
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7
Recipe adapted from Joy the Baker.
