Peanut Butter Pudding with Chocolate Whipped Cream

Lately I have found myself with a bunch of egg yolks leftover and when looking for ways to use them I can across several different homemade pudding recipes that sounded too good to pass up. So I set out to make as many pudding recipes as I needed to use up my egg yolks.

The first pudding recipe is a creamy peanut butter pudding topped with homemade chocolate whipped cream. The combination of peanut butter and chocolate is a classic combination and this pudding did not disappoint.

Peanut Butter Pudding with Chocolate Whipped Cream

Ingredients:
Peanut Butter Pudding

• 2/3 cup granulated sugar
• 1/4 cup corn starch
• 2 cups whole milk
• 1/2 cup half and half
• 4 egg yolks
• 1/2 cup creamy peanut butter
• 2 tablespoons unsalted butter, cut into pieces
• 1 teaspoon vanilla extract

Chocolate Whipped Cream

• 1/2 cup semi-sweet chocolate chips
• 1 cup heavy whipping cream

Directions:
Peanut Butter Pudding

1. In a medium pot, whisk together the sugar and corn starch.
2. Slowly whisk in the milk and half and half, breaking up any corn starch clumps.
3. Whisk in the egg yolks, until well mixed.
4. Whisk in the peanut butter, it is okay if there are clumps of peanut butter.
5. Heat the mixture over medium heat, while whisking constantly, until you see the first large bubble form. This will take about 8-10 minutes.
6. Reduce the heat to low and cook for an additional 1 minute or until the pudding has thickened.
7. Immediately pour the pudding through a fine mesh sieve into a medium bowl.
8. Stir in the butter and vanilla extract.
9. Place plastic wrap directly on top of the pudding and then refrigerate for at least 3 hours or until chilled.
10. Whisk again before serving.

Chocolate Whipped Cream

1. Place the chocolate chips into a medium bowl and set aside.
2. Add the whipping cream to a small saucepan and heat over medium-low heat until bubbles start to form around the edges.
3. Pour the cream over the chocolate chips and let sit for 5 minutes.
4. Whisk until the chocolate is melted and mixture is completely smooth. Refrigerate for 10 minutes.
5. Using an electric mixer beat the whipping cream until stiff peaks form.
6. Serve on top of the pudding.

Enjoy!!!
*Adapted from I Wash You Dry.