Chocolate Peanut Butter Parfaits
Posted: April 5th, 2010 | Jessie | | Tags: chocoloate, parfait, peanut butter, pudding | 1 Comment »
Last week me and my boyfriend both bought 1/2 gallon containers of milk on the same day. Since we normally can barely finish one half gallon before the milk goes bad I had to make something that used up a LOT of milk…PUDDING!
I really love making pudding. The moment when you are stirring the liquid and it suddenly become solid is very exciting. It makes me feel like a scientist. This recipe is very easy. I made some changes since the point of making up this pudding was to use up some leftover milk. I thought it was still very creamy even though I used 1% milk instead of a combination or whole milk and cream. I imagine if you tasted the 1% version alongside the full fat version you would notice the difference, but on its own it didn’t seem lacking. And if you’re like me and are wary of low-fat desserts, don’t worry: this recipe has chocolate and peanut butter so it’s anything but.
Peanut Butter and Chocolate Pudding adapted from Bon Appétit
Peanut butter pudding:
1/2 cup sugar
5 teaspoons cornstarch
1/8 teaspoon salt
2 1/4 cups of 1% milk
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) I used Jiff because it’s what I had
1 teaspoon vanilla extract
Chocolate pudding:
6 tablespoons sugar
2 tablespoons cornstarch
2 tablespoons natural unsweetened cocoa powder
Pinch of salt
2 cups 1% milk1 1/2 cups whole milk
1/2 cup heavy whipping cream
4 ounces imported milk chocolate, chopped (I used semisweet chocolate because it’s what I had on hand, but would use milk chocolate in the future. If you like milk chocolate then I’d recommend it. Many of the Epicurious reviewers said it was too sweet.
1 teaspoon vanilla extract
For Peanut butter pudding:
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 90 seconds about 30 seconds. Whisk in peanut butter; boil until thick again, whisking often, about 1 minute longer and mix until combined (my mixture stayed at a boil the whole time. 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.
For chocolate pudding:
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 90 seconds. Add chopped chocolate. Boil until chocolate melts and pudding is thick again, whisking often, 1 to 2 minutes longer. The pudding will stay thick the entire time. 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: Can be made 1 day ahead. Cover and keep chilled. I found that my pudding separated a bit while sitting in the fridge. Maybe this was because I used all 1% milk? Either way a quick stir and it tasted great. If you are serving this for a party and make it ahead I would keep the chocolate and peanut butter pudding separate and then layer them before you serve.
holy cow, i would like to eat that.