Wednesday, August 15, 2012
You Got Peanut Butter in My Chocolate Pudding - Two Ways!
I am going to quote the Mr on this one. (After a long series of grunts, groans and rolling his eyes back in his head) "This is the BEST thing you have ever made. Seriously. I knew tasting them on their own that they were good but I had no idea just how amazing they would be together. I love you." It's that good.
Where did this pudding obsession come from? Blame our friend on the Big Island who turned us on to Annie's Burgers best kept secret, their dark chocolate pudding. We're not the kind of people who would see pudding on a menu and order it. Matter of fact, it would probably be the last thing we ordered. But when a chef tells you that you need to try it, you tend to listen. It was a foodgasm in a bowl. I kid you not. I needed to have this in my life. I figured out how to make it and wondered if I could make it any better. What goes together better than chocolate and peanut butter? Nothing. That's what!
I wanted to make a couple of versions of this because I knew there would be times that we could fit in the pure higher calorie one (saving that for last because that's what you do with the best) but I've also wanted to try tofu pudding and this would be a good opportunity to do so. Here's what you'll need for the healthier version (note I'm not saying it's low cal!) *wink*
You Got Peanut Butter in my Chocolate Pudding
(Makes 4 servings)
Click here for printable recipe
1/4 cup semi sweet chocolate chips
1/4 cup Reese peanut butter chips
20 oz silken tofu, divided in half (use the LEAST stinky brand you can find. I prefer Mori Nu)
1/2 cup Splenda (divided into 1/4 cup portions)
2 tbsp PB2 powdered peanut butter (optional)
1 1/2 tbsp dutch processed cocoa (optional)
1 tbsp Splenda (optional)
(There is different nutritional info for the one featuring the optional ingredients)
Here are your original cast o' characters.
Drain the tofu and if you're able to give it a light wash and drain again, go for it. Split the tofu in half if you have the 20 oz box or use 10 oz of your 12 oz box and add it to your personal blender then add the 1/4 cup of Splenda.
Give it a whirl until smooth.
Melt the 1/4 cup of chocolate chips in the microwave at 15 second intervals and stir until combined. (Usually no longer than a minute)
Add the melted chips to the tofu mixture.
Give it another go round in the blender and make sure you shake it a few times so you can incorporate all of the chocolate. You don't want any white leftover from the tofu.
Now here is where the optional part comes in! Give it a taste. If it doesn't taste chocolately enough for you, add the 1 1/2 tbsp of cocoa and the tbsp of Splenda and give it another whirl until combined.
Put the mixture in a covered bowl and wash out the blender. You've got more work to do!
Repeat the tofu process above (10 oz of tofu and 1/4 cup of Splenda whirled in the blender) and then melt down 1/4 cup of the peanut butter chips at 15 second intervals for no longer than 1 minute.
Add it to the blender and give it a thorough whippin'.
Optional time! Give it a taste and see if it's peanut buttery enough for your liking. If it needs a little more kick, then add your 2 tbsp of PB2 and blend until combined. Then put in a covered bowl.
Now it's time to let them chill out...literally. Put them in the fridge for a minimum of 4 hours so they can firm up. (Every hour give them a shake so they can redistribute and thicken up evenly)
When they jiggle slightly and aren't runny, grab 4 ramekins or small bowls, a mini cookie scoop or a bigger spoon if you don't have the small cookie scoop. (Yes, I know I only show three. You'll see why)
Scoop out one even scoop of the peanut butter mixture.
Add one to each ramekin until the peanut butter tofu is gone. It should be pretty even across the board. Then use the back of the scoop/spoon to smooth out the top.
Wash off the scoop/spoon then repeat the process with the chocolate tofu so it's evenly distributed in all of the ramekins and smooth out the tops.
Cover the ramekins with foil and put them back in the fridge until you're ready to serve. Then garnish with a chocolate and peanut butter chip (or nothing if that's how you roll) and dig in.
Nutritional information (per serving without optional ingredients): Calories 230 Total Fat 12g Sat Fat 7g Sodium 45mg Total Carbs 24g Sugars 22g Protein 10g Vitamin C 2%
Nutritional information (per serving with optional ingredients): Calories 250 Total Fat 13g Sat Fat 7g Sodium 65mg Potassium 41mg Total Carbs 26g Fiber 1g Sugars 23g Protein 12g Vitamin C 2% Calcium 1% Iron 3%
Non Tofu Version
Now it's time for our FAVORITE version. (But definitely not a low cal version. This one needs to be planned around calorie wise but is so worth it, you won't care) I would seriously clothesline someone if they tried to take this from me. Let's get down to business yo.
Makes 4 servings
6 oz semi sweet chocolate chips
6 oz Reese's peanut butter chips
5 tbsp cornstarch, 2 tbsp for peanut butter pudding- 3 tbsp for chocolate pudding
2 cups skim milk, divided into 1 cup each
Let's make the peanut butter pudding first.
Grab your 6 oz of Reese peanut butter chips, 1 cup of skim milk and 2 tbsp of cornstarch.
On medium low heat (4 on your dial), heat up the milk in a saucepan. You don't want it to boil but you'll start to see a wee bit of steam rise.
Add your cornstarch and must stir continuously.
It may not thicken up too much at this point but make sure all of the cornstarch is dissolved. A whisk is the best tool if you have one but you can use a rubber spatula if that's all you have available. Just make sure you keep an eye that all of your cornstarch isn't sticking to the bottom of it as you stir.
In a microwave safe dish, heat your peanut butter chips for 30 seconds, give a stir then two more 15 second intervals and stir until smooth.
Add it to your milk on the stove.
Start stirring until it comes together.
When it looks about like you want to slam your face into it and risk 1st degree burns, it's ready.
Put it in a covered bowl and set aside.
Now let's make the chocolate pudding. You need to use a semi sweet (which is what I used), bittersweet or dark chocolate chip. These flavors stand on their own and aren't lost when combined with the peanut butter. So I highly advise against using milk chocolate chips for this. Plus if you use dark chocolate you can boast about flavonoids and antioxidants and since it's mixed with skim milk, it's basically healthy, right? Okay maybe not but WAY more healthy than what you'd get in a restaurant so there.
Grab your one cup of skim milk, chips and cornstarch and repeat the process as you did with the peanut butter pudding. Heat the milk on medium low heat, when there is steam, add the 3 tbsp of cornstarch and stir with a whisk until dissolved.
Microwave your chips for 30 seconds then stir and two more 15 second intervals with a stir after each one until smooth.
Add it to the milk. (I know, I know, I debated just pouring it straight down my throat as well but trust me, patience is a virtue!)
Give it a stir to combine.
The chocolate one will likely not get as thick as the peanut butter pudding in the pot and as long as everything is dissolved and combined, that's okay. If it barely coats the back of the spatula, that's fine.
Add it to a covered bowl to chill out.
Let the pudding buddies hang out in the fridge for 2-3 hours or until they have thickened up and are cold.
Get your trusty baby cookie scoop out and put equal amounts of peanut butter pudding in each ramekin/bowl and smooth out. (Restrain yourself, you're almost there!)
Do the same with the chocolate pudding. Cover with foil and refrigerate until you're ready to serve. (Or take one into the garage, snarf it down like a dirty secret and pray you don't fall asleep on the stairs with pudding all over your face and have that be the image that greets your husband when he parks the car)
It is by far my new favorite dessert of all time. Same with the Mr. I think I could make this for him in lieu of a birthday cake and he'd bliss out. Yeah, that's the stuff...
Nutritional information (per serving): Calories 386 Total Fat 16g Sat Fat 12g Cholesterol 2mg Sodium 190mg Total Carbs 49g Sugars 32g Protein 11g Vitamin A 5% Vitamin C 1% Calcium 17% Iron 2%
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