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Chocolate and Peanut Butter Pudding in three glasses.
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Chocolate and Peanut Butter Pudding

A recipe for Chocolate and Peanut Butter Pudding! This fun treat layers peanut butter pudding and chocolate pudding to create a dessert reminiscent of a peanut butter cup.
Course Dessert
Cuisine American
Keyword chocolate, dessert, peanut, peanut butter, pudding
Prep Time 20 minutes
Cook Time 20 minutes
Resting Time: 4 hours
Total Time 4 hours 40 minutes
Servings 6 Servings

Ingredients

Peanut Butter Pudding:

  • 1/2 cup (100 grams) granulated sugar
  • 2 tablespoons (16 grams) cornstarch
  • pinch fine salt
  • 2 cups (470 milliliters) whole milk
  • 1/2 cup (120 milliliters) heavy cream
  • 2/3 cup (170 grams) creamy, no-stir peanut butter
  • 1 teaspoon vanilla extract

Chocolate Pudding:

  • 1/2 cup (100 grams) granulated sugar
  • 2 tablespoons (16 grams) cornstarch
  • 3 tablespoons (15 grams) unsweetened cocoa powder
  • pinch fine salt
  • 2 cups (470 milliliters) whole milk
  • 1/2 cup (120 milliliters) heavy cream
  • 6 ounces (170 grams) milk or dark chocolate chopped
  • 1 teaspoon vanilla extract

For Serving:

  • whipped cream
  • grated chocolate
  • fresh mint sprigs

Instructions

To make the peanut butter pudding:

  • In a medium saucepan, whisk together sugar, cornstarch, and salt.
  • Slowly whisk in milk, then the cream and place over medium low heat.
  • Heat, whisking constantly, until the mixture is thickened, about 5 minutes.
  • Whisk in the peanut butter until evenly blended.
  • Remove from heat, then stir in the vanilla extract.
  • Allow to cool slightly, whisking occasionally to prevent a skin from forming, then transfer evenly to individual heat safe glasses or ramekins, about half full to leave room for the chocolate.
  • Cover with plastic wrap, making sure it is touching the top of the pudding to prevent a skin from forming, then chill in the refrigerator for 2 hours.

To make the chocolate pudding:

  • In a medium saucepan, whisk together sugar, cornstarch, cocoa powder, and salt.
  • Slowly whisk in milk, then the cream and place over medium low heat.
  • Heat, whisking constantly, until the mixture is thickened, about 5 minutes.
  • Remove from heat and add the chopped chocolate. Set aside for a minute, then whisk to combine until melted and smooth. Whisk in the vanilla extract.
  • Allow to cool briefly, then gently pour the mixture evenly over the chilled peanut butter pudding.
  • Cover with plastic wrap, making sure it is touching the top of the pudding to prevent a skin from forming, then chill in the refrigerator for 2 hours.
  • Serve the pudding straight from the refrigerator within 2 days with a dollop of whipped cream, a sprinkling of grated chocolate, and optionally mint sprigs for garnish.