If you’re looking for trouble, you will find it in this Chocolate Peanut Butter Pudding!
Watch a video of this recipe for Chocolate Peanut Butter Pudding HERE.
Big confession time: I’m addicted to chocolate. There, I said it.
I don’t drink, I don’t smoke, I don’t do drugs, but I am addicted to chocolate. That’s my vice.
Every time I go to the doctor, I tell him so with a confident expectation that he will scold me and tell me to stop. Instead, this is my yearly conversation at checkups:
Doctor: “What kind of chocolate do you eat?”
Me: “Milk and Dark.”
Doctor: “Don’t worry about it. There is nothing wrong with liking chocolate. I like it too.”
And life goes on, always feeling a little guilty about my chocolate addiction, yet delighting in each recipe development, chocolate bite, each chocolate dessert, and savoring the moment as one of great life’s pleasures.
Recently, I was asked to teach a cooking class for a group of young financial analysts. Like in many virtual cooking classes, we only had one hour to complete the main course and dessert. I offered this Chocolate Peanut Butter Mousse Tart, featured here on the site, one of my all-time favorite recipes in the world, from Rose Levy Beranbaum, The Pie and Pastry Bible, Scribner, 1998.
The event planner asked me, hesitantly, if we would have the time to complete this entire tart and the main course within the hour. She was right. I had to find a way to transform this dessert into an accessible version, a 15-minute preparation type. I thought: why not switch the tart crust for a ready-made cookie? This alone will save us a lot of time between making the crust, baking, and cooling.
Ditto. I transformed the tart into a Chocolate Peanut Butter Pudding. Elvis boy, if you’re looking for trouble? You came to the right place! Because it’s dangerously delicious! A reason to be addicted to chocolate in every single way! Watch a VIDEO of this dessert with an homage to Elvis in the movie!
This Chocolate Peanut Butter Pudding was easier because I used small glass ramekins, requiring very little time to refrigerate. I love using the small glass ramekin from Crate and Barrel, but if you only have white porcelain ramekins, that’s fine too.
I chose the Chocolate Cacao Nib Shortbread cookies from Rustic Bakery because I love all the shortbread cookies of the brand. But any kind of chocolate cookie (such as Tate’s Cookies or even Oreos) will work well in this dessert. I started placing one whole cookie on top of the mousse and came back for more crumbled cookies. Never enough cookies, right? But make sure that you leave enough space to cover the entire top with the chocolate ganache in a flat way (it makes for a nicer presentation).
The dessert was a hit! And so easy to prepare! Can’t wait for you to try it!
Chocolate Peanut Butter Pudding
Serves 6 to 8
For the Peanut Butter Mousse:
8 oz (227g) cream cheese at room temperature
¾ cup (220 g) creamy peanut butter (I use Jiff)
¾ cup (120 g) powder sugar, sifted
2 teaspoons vanilla extract
½ teaspoon kosher salt
¾ cup heavy cream
For the Chocolate Ganache:
5 oz (150 g) milk chocolate, finely chopped
¾ cup (150 g) heavy cream
For the Cookies:
4 oz (112g) Chocolate Cacao Nib Shortbread cookies
(I used Rustic Bakery)
Six 6 oz ramekins or eight 4oz ramekins.
Make the Chocolate Ganache:
Chop the milk chocolate with a serrated knife very finely and place it in a glass or stainless-steel bowl.
Bring the cream to a boil in a small saucepan over medium heat. Pour the hot cream over the chocolate and let it sit for 1 minute allowing the heat to melt the chocolate. Whisk slowly from the center out until homogeneous and then a bit more vigorously, making sure the ganache is completely smooth. Cool to temperature before glazing the pudding.
Prepare the Peanut Butter Mousse:
In the bowl of a standing mixer, preferably fitted with the paddle beater (whisk attachment is fine too), beat the cream cheese, peanut butter, sugar, vanilla, and salt until the mixture is uniform in color. Carefully pour in the heavy cream and beat at medium to high speed for a good 5 minutes, until the mixture is well blended and airy. Scrape the mousse into a pastry bag and pipe up until ¾ of the ramekins.
Assemble the Pudding:
Place one whole cookie on top of each mousse and lightly press down with your index and middle fingers. Crumble the remaining cookies and add a little more if there is space. But leave space for the ganache. Pour the ganache on top filling the ramekins all the way to the top. Refrigerate for at least 1 hour before serving or overnight or up to 7 days ahead of time.
Here are a lot more chocolate recipes and chocolate peanut butter related recipes for you to enjoy:
Chocolate Peanut Butter Tart (and the inspiration for this recipe)
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Leticia
