Layered Peanut Butter and Chocolate Pudding

     I make a lot of desserts.  I eat a lot of desserts.  Living Tastefully's Passions to Pastry is full of desserts that I've made over the past 4+ years.  If you were to ask me which one is my favorite, I don't think I'd be able to answer.  All of the desserts on Passions to Pastry are here because I thought they were great and worth sharing.  One of my highest-viewed posts is the basic custard, and I understand why it has been so popular.  Custard ranks up there on top when it comes to comfort food.  My mother and aunt made it for me often because they knew how much I loved it -- sweet memories of childhood.  And custard is easier to make than multi-step tarts and cakes. I will mix up and bake custard at the last minute if I am in need of a dessert.  My kitchen is always stocked with eggs and milk, and usually cream.  Add a little sugar and vanilla -- you've got custard!
     This Layered Peanut Butter and Chocolate Pudding is another dessert I'd tag as comfort food.  We all loved it!  The six bowlfuls the recipe made disappeared very quickly.  (I'd actually divide the puddings between eight bowls/dishes the next time.  Smaller portions of this would be totally adequate!)  Make sure you use a peanut butter that is made from just peanuts and salt.  I buy mine from Trader Joe's -- peanuts and sea salt -- it tasted wonderful in this pudding!

        Layered Peanut Butter & Chocolate Pudding
                            recipe by Dede Wilson | Bon Appétit • January 2009

PEANUT BUTTER PUDDING:
• 1/2 cup sugar
• 5 teaspoons cornstarch
• 1/8 teaspoon salt
• 1 3/4 cup whole milk
• 1/2 cup heavy whipping cream
• 1/2 cup creamy, natural peanut butter (made only from 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 ( I like Callebaut), chopped
• 1 teaspoon vanilla extract

TO MAKE THE PEANUT BUTTER PUDDING:
1.  In a large saucepan, combine the first 3 ingredients.  While whisking, slowly add the milk, then the heavy cream.  Whisk over medium heat until the mixture comes to a boil, and continue to whisk constantly until the mixture is thick, about 30 seconds.  Whisk in the peanut butter and continue at a gentle boil, whisking constantly, for about 1 more minute.  Remove from heat and stir in vanilla.  Divide pudding between 6 or 8 bowls/dishes (use glass if possible to show the pudding layers).  Refrigerate uncovered while you make the chocolate pudding.
TO MAKE THE CHOCOLATE PUDDING:
1.  Whisk together the first 4 ingredients in a large, heavy saucepan.  Slowly whisk in the milk followed by the cream.  Whisk constantly over medium heat until the mixture comes to a boil.  Keeping the mixture at a gentle boil, continue to whisk until thick, about 30 seconds.  Add the chopped chocolate and whisk until melted and pudding is thick, about another minute.  Remove from heat and stir in vanilla.  Let the pudding cool for 5 minutes.  Spoon the chocolate pudding on top of the peanut butter pudding, dividing it equally between the bowls/dishes.  Chill the puddings uncovered until cold, about 2 hours.
TO SERVE:
     Top the puddings with sweetened whipped cream and salted Spanish peanuts.

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