Wednesday, August 24, 2011

Chocolate Peanut Butter Pudding Recipe {like a pb cup you can eat with a spoon}

1/8 cup cornstarch
1/2 teaspoon vanilla extract
1/4 cup plus 2 tablespoons granulated sugar

1/8 teaspoon salt

1/8 cup cocoa powder 
3 large egg yolks
1 3/4 cups half-and-half or whole milk  (I used whole milk)
3 tablespoons creamy peanut butter
1/4 cup (heaped) dark chocolate chips  (you could use semisweet if you're not a fan of dark chocolate)
Whipped cream and sprinkles for topping 

Sift together the cornstarch, sugar, salt, and cocoa powder and put it into a medium pan. Slowly whisk in the milk, until the mixture is combined and smooth. Whisk in the egg yolks, one at a time, until smooth. If you don't have a whisk, just use a fork. That's what I did.

Cook the pudding over medium heat, whisking continuously, until the pudding starts to thicken and large bubbles form and plop on the surface of the pudding. Reduce the heat to low, and continue cooking, stirring continuously for 1 minute. Your pudding is done when you can run your finger across the back of the stirring spoon and it leaves a trail that does not immediately fill in.

Remove from the heat and stir the vanilla, peanut butter, and chocolate chips into the hot pudding until thoroughly melted and combined.

 Pour the pudding into a bowl and cover the surface of the pudding with plastic wrap to prevent a skin from forming. Refrigerate the pudding until very cold, at least 4 hours and up to overnight.

This recipe came from This Chick Cooks