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Hard Hat Peanut Butter Pudding

Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Chill Time 2 hours
Course: Dessert
Ingredients Method

Ingredients
  

  • Pudding:
  • 1/2 cup (100g) granulated sugar
  • 5 tsp cornstarch
  • 1/2 tsp salt
  • 2 cups (472ml) whole milk
  • 1/4 cup (59ml) heavy cream
  • 1/2 cup (127g) creamy peanut butter
  • 1 TBS unsalted butter
  • 1 tsp vanilla extract
  • Topping:
  • 12 oz chopped milk chocolate
  • 6 TBS coconut oil or vegetable shortening
  • 1 TBS cocoa powder
  • 1 tsp vanilla extract

Method
 

  1. For the pudding:
  2. Whisk together the sugar, cornstarch, and salt in a large saucepan. Add about 1/2 cup milk and whisk to combine.
  3. Gradually add the remaining milk and cream, whisking to combine, while cooking over medium heat. Bring the mixture to a boil, whisking constantly.
  4. Let the mixture boil for about 30 seconds. Then add the peanut butter.
  5. Continue boiling, whisking constantly, until thickened (about 1 minute).
  6. Remove the pan from the heat. Stir in the butter and vanilla.
  7. Transfer the pudding to 4-6 individual serving bowls or ramekins. Cover with plastic wrap, pressing the wrap directly onto the surface of the pudding. Chill at least 2 hours before topping.
  8. For the topping:
  9. Place chocolate and coconut oil in a medium microwave safe bowl. Microwave on 50% power for 1 minute. Stir. Continue to microwave on 50% power for 30 second intervals, stirring after each, until melted and smooth. Stir in coco powder and vanilla extract.
  10. Pour about an 1/8" of chocolate over each pudding cup. Return to refrigerator and chill for about 30 minutes or until set.