Peanut Butter and Milk Chocolate Pudding

What do you have a taste for? Today's adventure started with that simple question. The answer came quickly and was as straightforward as the question. It turns out, he wanted something made with chocolate and peanuts. Peanuts were out, but I knew I could make him something that was more easily digestible yet still peanut flavored. Last year, I made a special dessert from a recipe that I had found in Bon Appetit magazine. It was a layered pudding that contained chocolate, peanut butter and whipped cream. I'd love to tell you, we loved that pudding, but, truth be told, it was simply too rich for our palates. The first bite was delicious, but the pudding quickly became cloying and its creaminess left an unpleasant coating on the tongue. Normally, I would have tossed the recipe, but the taste of that first bite was so extraordinary it convinced me that the pudding was worth saving. I did some experimenting and by eliminating the heavy cream I was able to make something we really liked. Now I must tell you there are folks out there who love the richness of the original dessert. For that reason, the recipe that appears below is an exact copy of the one that appeared in the magazine. I used only milk in the pudding layers I made tonight  and cut way back on the amount of cream I used to top them. I effectively ditched the richness but kept the flavor of the combination we like so much. If you like puddings, I hope you'll give this dessert a try. Here's the original recipe.

Peanut Butter and Milk Chocolate Pudding

Ingredients:

Peanut Butter Pudding
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

Chocolate Pudding
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

Whipped Cream Topping
1 cup chilled heavy whipping cream

1 tablespoon powdered sugar

Directions:

1) To make peanut butter pudding: Whisk sugar, cornstarch and salt in a large saucepan. Slowly add milk and cream. Place pan over medium heat and whisk until mixture comes to a boil. Continue cooking, stirring constantly, until mixture thickens, about 1 minute. Add peanut butter and boil, whisking often, until mixture thickens again, about 1 to 2 minutes longer. Remove pan from heat. Stir in vanilla extract. Place 1/3 cup pudding in each of six 1-cup dessert glasses. Chill while preparing chocolate pudding.

2) To make chocolate pudding: Whisk sugar, cornstarch, unsweetened cocoa powder and salt in a heavy large saucepan. Gradually whisk in milk and cream. Stir 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 1/3 cup chocolate pudding over peanut butter layer in each dessert glass. Chill puddings, uncovered, until cold, at least 2 hours. To keep overnight, cover with plastic wrap.

3) To make whipped cream topping: Whisk cream and powdered sugar in medium bowl until soft peaks form. Spoon topping over pudding and serve.Yield: 6 servings.

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