Creamy Chocolate-Peanut Butter Pudding

Prep time10 minutes
Cook time15 minutes
Rest time2 hours
Total time~2 hours 25 minutes
DifficultyBeginner
Servings6

A rich and creamy pudding that combines the smoothness of chocolate with the crunch of toasted peanuts. Perfect for any season, this dessert is sure to satisfy your sweet tooth.

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Creamy Chocolate-Peanut Pudding
Cocoa Recommendation

What cocoa should I use?

Use cocoa powder adds deep chocolate flavour without making the dessert overly sweet. This smooth powder blends easily into the creamy base, balancing the richness of the peanut butter and giving the pudding a darker, more intense chocolate taste.

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The Recipe

Follow these steps to create your masterpiece

Ingredients

For the Peanut Butter Pudding

  • 75 g packed light brown sugar
  • 2 tbsp cornstarch
  • 1/4 tsp salt
  • 500 g whole milk
  • 75 g heavy cream
  • 75 g creamy all-natural peanut butter (only peanuts and salt)
  • 2 tsp pure vanilla extract

For the Chocolate Pudding

  • 75 g packed light brown sugar
  • 2 tbsp cornstarch
  • 2 tbsp cocoa powder
  • 1/2 tsp salt
  • 500 g whole milk
  • 75 g heavy cream
  • 120 g cocoa drops
  • 2 tsp pure vanilla extract

For the Whipped Cream

  • 250 g heavy cream
  • 35 g powered sugar
  • 1 tsp pure vanilla extract

Method

For the Peanut Butter Pudding

Whisk together brown sugar, cornstarch, salt, milk, and heavy cream in a saucepan until smooth. Heat and simmer, whisking constantly, until thickened. Remove from heat and stir in peanut butter and vanilla. Chill covered.

For the Chocolate Pudding

Whisk together brown sugar, cornstarch, cocoa powder, salt, milk, and heavy cream in a saucepan until smooth. Heat and simmer, whisking constantly, until thickened. Remove from heat and stir in chopped milk chocolate and vanilla until smooth.

Assembly

Layer chilled peanut butter pudding and chocolate pudding in bowls or dishes. Refrigerate until set, about 2-3 hours

For the Whipped Cream

Beat heavy cream, powdered sugar, and vanilla until soft peaks form. Dollop or pipe onto chilled pudding before serving

Chef's Background

Hyram De La Paz is the creative force behind The Cocoa Circle's recipe magic. A professionally trained bonbon specialist with over six years of experience in high-energy kitchens, Hyram knows his way around cocoa like nobody else. His sweet spot is baking. In our kitchen, he blends world-class technique with a dash of imagination to turn cocoa into something spectacular.

Chef’s tips

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When should I make this?

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