Puddings

Peanut Butter Chocolate Parfaits

I really hope that finding a fly at the bottom of my iced coffee this morning wasn’t an ominous beginning to the day. The morning started off so promising, too…… I was able to sleep in a little later than usual, and after downing my green probiotic juice, I headed straight for the big, perfectly chilled glass of coffee that I had safely stashed in the fridge. I added a few ice cubes, a splash of mocha almond milk, and took a nice, long draw through my hot pink straw.

Then it hit me….. strange, what’s this squishy thing in my drink? I don’t remember adding chia seeds or anything like that to it. I spit it out, looked closely, and that’s when I realized it was a fly.

** ugh **

Official cause of death? Overdose of caffeine. Sucks for him… Needless to say, that iced coffee went down the drain, and I headed back to the machine for a fresh one.

Thankfully, I have this dreamy concoction of peanut butter and chocolate to look forward to after dinner tonight.

IMG_1141

Who am I kidding? It won’t make it past 11 a.m…….

Peanut Butter Chocolate Parfaits – adapted from Martha Stewart

  • 2/3 cup sugar
  • 1/4 cup cornstarch
  • 1/3 cup unsweetened cocoa powder
  • 2 1/2 cups milk
  • 4 large egg yolks
  • 2 tablespoons unsalted butter, cut into pieces
  • 1 teaspoon vanilla extract

Place a fine-mesh sieve over a medium bowl; set aside. In a medium saucepan, off heat, whisk together sugar, cornstarch, and cocoa powder. Gradually  whisk in milk, taking care to dissolve cornstarch. Whisk in egg yolks.

Whisking constantly, cook over medium heat until the first large bubble forms and sputters. Reduce heat to low; still whisking, cook 1 minute. Remove from heat; immediately pour through sieve into bowl. Stir butter and vanilla into hot pudding.

Place plastic wrap directly on surface of pudding (to prevent skin from forming); chill at least 3 hours. Layer pudding and peanut butter cream between individual parfait jars, and cover until ready to serve.

Peanut Butter Cream:

  • 3/4 cup heavy cream
  • 2 tablespoons sugar
  • 1/2 cup smooth peanut butter

In a medium bowl, whip cream to stiff peaks. Whisk in sugar. In a medium bowl, fold whipped cream into peanut butter.

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