Chocolate and Peanut Butter Pudding Parfaits

by Elaine McCardel
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puddingparfait.jpgI love parfaits. They are such pretty things to make, with all kinds of possibilities from what ingredients you are going to layer to what glasses you will serve them in.

For these, I used our small stemless champagne flutes. I thought they made a perfect parfait, because they are just 4 ounce glasses and so the desserts were not huge, they were just right.

This parfait is made up of two creamy puddings – one chocolate, one peanut butter. It's topped off with whipped cream.

You can make the puddings early in the day and refrigerate them and then assemble the parfaits later. Or you can even make the parfaits a day ahead.

When I made these, I doubled the recipe for the chocolate pudding because I was making twelve parfaits and I wanted the pudding to come up almost to the top of the glasses.

 

Chocolate and Peanut Butter Pudding Parfaits

adapted from Bon Appetit magazine

Ingredients:

For the Peanut Butter Pudding

1/2 cup sugar
5 teaspoons cornstarch
1/8 teaspoon salt
1-3/4 whole milk
1/2 cup heavy whipping cream
1/2 cup creamy peanut butter
1 teaspoon vanilla extract

for the Chocolate Pudding

6 tablespoons sugar
2 tablespoons cornstarch
2 tablespoons unsweetened cocoa powder
pinch of salt
1-1/2 cups whole milk
1/2 cup heavy whipping cream
4 ounces milk chocolate, chopped (or chips)
1 teaspoon vanilla extract

for the Topping

1 cup chilled heavy whipping cream
1 tablespoon powdered sugar

Instructions:

for the 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 a boil. Then boil until thick, whisking constantly, about 30 seconds. Whisk in peanut butter; boil unti thick again, whisking often, about 1 minute longer. Remove from heat; whisk in vanilla. Divide pudding among six 1-cup glasses or twelve 4 ounce glasses. Chill uncovered while preparing chocolate pudding.

for the 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 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. Chill puddings uncovered until cold, at least 2 hours. Can be made 1 day ahead. Cover and keep chilled.

for the Topping:
Whisk cream and powdered sugar in medium bowl to soft peaks. Spoon topping onto puddings and serve.

 

Elaine McCardel shares her love fresh, homemade Italian cooking and food photography on her blog The Italian Dish.   

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