This is a simple homemade pudding that even the King himself would be proud of. I used a Hershey bar for the chopped chocolate and garnished with some fresh sliced bananas. As you let the pudding cool in the pan before you put in serving dishes cover the pudding with plastic wrap sitting right on top of the pudding to avoid the dreaded “pudding skin” from forming. Once it was cool enough I divided mine among four serving dishes and let it chill for about an hour. Now, Don’t Be Cruel and make yourself a batch. 🙂
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons Dutch process cocoa
- 1 1/2 cups 1% low-fat milk
- 1/2 cup cream
- 2 ounces milk chocolate, finely chopped
- 1/4 cup creamy peanut butter
- 1 tablespoon chopped unsalted, dry-roasted peanuts
- Combine sugar, cornstarch, and cocoa in a medium saucepan; stir with a whisk. Whisk in milk and cream. Bring to a boil over medium-high heat. Cook 1 minute or until thick and bubbly. Remove from heat. Add chocolate and peanut butter, stirring until smooth. Spoon about 1/3 cup pudding into each of 6 bowls. Top each serving with 1/2 teaspoon peanuts.
The other day I was dying for a chocolate pie so I decided to make one gluten-free style of course. I started by pulsing some gluten-free Arrowroot cookies in a food processor to make the crust. Mix your crushed cookies with 1/2 cup of melted butter or margarine.
Press your crust mixture into individual ramekins and bake in a 350F oven for 15-20 minutes or until your crust starts to turn golden brown around the edges.
While your crusts are cooling beat 4 egg yolks in a bowl and set aside. Next, make some chocolate pudding by heating 1/3 cup Hershey’s cocoa powder, 3/4 c sugar, 2 2/3 c skim milk and 2T of cornstarch in a heavy saucepan over medium heat. Heat this mixture until is has thickened and become bubbly. Cook for 2 minutes. Remove pan from heat and add 1C of the chocolate mixture to your 4 egg yolks to temper them. Add all of the egg mixture back to the pan and bring it back to a boil. Reduce the heat and cook for 2 minutes. Remove the pan from the heat and pour pudding into a bowl. Cover the bowl with plastic wrap that is touching the surface of the pudding so you won’t get the dreaded pudding skin.
Chill for 1-2 hours and then fill ramekin with some of your pudding mixture.
Top with some fresh whipped cream and chocolate shavings to satisfy your chocolate