Buckeye Pudding Parfaits
Ingredients
- Honey peanut butter cream ⓘ
- 1/2 cup creamy peanut butter ⓘ
- 1/2 cup agave nectar
- 1/4 cup cup warmed honey (20 seconds in microwave makes it runny) ⓘ
- 8 ounces mascarpone ⓘ
- 1 tablespoon Amaretto ⓘ
- 1 pinch salt ⓘ
- Bittersweet chocolate pudding
- 3 ounces ounces bitter sweet chocolate (broken into small squares or chopped in food processor) ⓘ
- 1 cup half & half ⓘ
- 1 cup milk (whole or 2%) ⓘ
- 1/4 cup coffee (room temperature)
- 3 tablespoons cornstarch ⓘ
- 1/2 cup sugar ⓘ
Instructions
- Using an electric mixer, beat the peanut butter and agave until light. Add the warmed honey, mascarpone, amaretto, and salt and continue beating until very light and fluffy.
- Put about 1/4 cup of this mixture into the bottom of 6 small bowls and refrigerate.
- Make a slurry by blending the cornstarch into the coffee. Heat the milk and half-&-half over low to medium heat in a saucepan on top of the stove.
- Using a whisk, blend in the sugar, and salt and heat until the mixture just starts to steam. Blend in the bittersweet chocolate and whisk until it melts, then whisk in the cocoa. The mixture should be steaming but not boiling.
- Whisk up the cornstarch slurry again and then pour in a little of the hot cream mixture (about 1/4 -1/2 cup) into the slurry and whisk to blend well. Pour the slurry mixture back into the hot pudding and continue to whisk and cook until the pudding thickens to almost the desired consistency.
- Remove the pan from the heat and continue whisking for several minutes to keep the pudding smooth. Ladle about 1/2 cup of chocolate pudding over the peanut butter layer in each serving dish. Cover with plastic wrap and refrigerate. The dish should be wide enough and the layers thin enough that a spoonful contains both pudding flavors.
Nutrition & Diet Analysis (per serving)
757
kcal
38% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).