Peanut Butter Milk Chocolate Puddings Recipe

Name: Peanut Butter Milk Chocolate Puddings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup sugar; 5 teaspoons cornstarch; 1/8 teaspoon salt; 1 3/4 cups whole milk; 1/2 cup heavy whipping cream; 1/2 cup creamy (smooth) natural peanut butter (made with only peanuts and salt); 1 teaspoon vanilla extract; 6 tablespoons sugar; 2 tablespoons cornstarch; 2 tablespoons natural unsweetened cocoa powder; Pinch of salt; 1 1/2 cups whole milk; 1/2 cup heavy whipping cream; 4 ounces imported milk chocolate, chopped; 1 teaspoon vanilla extract; 1 cup chilled heavy whipping cream; 1 tablespoon powdered sugar

Servings: persons

1/2 cup sugar
5 teaspoons cornstarch
1/8 teaspoon salt
1 3/4 cups whole milk
1/2 cup heavy whipping cream
1/2 cup creamy (smooth) natural peanut butter (made with only peanuts and salt)
1 teaspoon vanilla extract
6 tablespoons sugar
2 tablespoons cornstarch
2 tablespoons natural unsweetened cocoa powder
Pinch of salt
1 1/2 cups whole milk
1/2 cup heavy whipping cream
4 ounces imported milk chocolate, chopped
1 teaspoon vanilla extract
1 cup chilled heavy whipping cream
1 tablespoon powdered sugar

1
Whisk first 3 ingredients in large saucepan to blend. Gradually whisk in milk, then cream. Whisk over medium heat until mixture comes to boil. Then boil until thick, whisking constantly, about 30 seconds. Whisk in peanut butter; boil until thick again, whisking often, about 1 minute longer. Remove from heat; whisk in vanilla. Divide pudding among six 1-cup glasses or dishes (generous 1/3 cup each). Chill uncovered while preparing chocolate pudding.
2
Whisk first 4 ingredients in heavy large saucepan. Gradually whisk in milk, then cream. Whisk over medium heat until mixture comes to boil. Boil until thick, whisking constantly, about 30 seconds. Add chopped chocolate. Boil until chocolate melts and pudding is thick again, whisking often, 1 to 2 minutes longer. Remove from heat; whisk in vanilla. Cool pudding 5 minutes. Spoon atop peanut butter pudding, dividing equally (about 1/3 cup each). Chill puddings uncovered until cold, at least 2 hours. DO AHEAD:
3
Cover and keep chilled.
4
Whisk cream and powdered sugar in medium bowl to soft peaks. Spoon topping onto puddings and serve.

1135

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 cup sugar, 5 teaspoons cornstarch, 1/8 teaspoon salt, 1 3/4 cups whole milk, and more.

Yes, Peanut Butter Milk Chocolate Puddings falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peanut Butter Milk Chocolate Puddings

How did you like this recipe?

Frequently Asked Questions