Peanut Butter and Chocolate Puddings

I know, it's been, like, two whole days since I've posted a dessert. Don't worry. I'm here for you.

This gem came from that spectacular spread on peanut butter desserts in Bon Appetit we once talked about on these pages. Their recipe is for peanut butter and milk chocolate puddings stacked together with billowy whipped cream on top. Our version became dark chocolate (because that's the chocolate I had) and significantly lower in fat (because that's the milk I had) with no whipped cream (because that I did not have). Still pretty tasty, though, if our finger-swiped mason jars are any indication.

The procedure is identical for both puddings, so make the peanut butter, rinse out your pot, then start straight in on the chocolate. You'll be a pro by the second time.

Peanut Butter and Chocolate Pudding

serves 2; active time about 15 minutes plus 2 hours' cooling

For P.B.:

2 1/2 Tbsp sugar

1 1/2 tsp cornstarch

pinch salt

1/2 cup milk (recipe calls for whole; I used 1%)

2 1/2 Tbsp heavy cream (I used light cream, you could also use half and half)

2 1/2 Tbsp natural peanut butter

1/2 tsp vanilla

For Choc:

2 1/2 Tbsp sugar

1 1/2 tsp cornstarch

pinch salt

2 tsp cocoa powder

1/2 cup milk

2 1/2 Tbsp cream

1 1/2 oz chocolate, chopped (milk or dark)

1/2 tsp vanilla

1. Start with peanut butter pudding. Whisk sugar, cornstarch and salt in a small saucepan. Add milk and cream and whisk well to combine/dissolve. Turn heat on to medium and bring to a boil, stirring constantly. It will be a frothy boil--let it go hard for about 30 seconds to thicken up. Add peanut butter and return to boil, again, whisking constantly. Let boil almost a minute. Turn off heat and stir in vanilla. Divide between two serving dishes and stash in the freezer while you make chocolate pudding.
2. Rinse out and dry your saucepan. Whisk together sugar, cornstarch, salt, and cocoa in the bottom, then add milk and cream and combine/dissolve. Turn heat on to medium and bring to a boil, stirring constantly. Let the thick, frothy boil go for 30 seconds, then add your chopped chocolate. Return to a boil, again, whisking constantly. Let boil about a minute, then take off heat and stir in vanilla.
3. Chill chocolate pudding 5 minutes before adding to p.b. Divide evenly between two dishes and store, uncovered, in the fridge for 2 hours. If desired, top with whipped cream.