Make Ahead

Buckeye pudding parfaits

February 23, 2011
0 Ratings
  • Serves 6
Author Notes

Ohio's favorite candy is the Buckeye,a confection of peanut-butter centers coated in chocolate. I adapted this flavor pairing for the pudding contest, layering a creamy whipped peanut butter-honey-mascarpone mixture with bittersweet chocolate pudding. The ideal balance would be about 3 parts pudding to 2 parts peanut butter cream. —AppleAnnie

What You'll Need
  • 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
  • 1 tablespoon unsweetened cocoa
  • 1 pinch salt
  • 1 teaspoon vanilla
  1. 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.
  2. Put about ¼ cup of this mixture into the bottom of 6 small bowls and refrigerate.
  3. 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.
  4. 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.
  5. Whisk up the cornstarch slurry again and then pour in a little of the hot cream mixture (about ¼ -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.
  6. Remove the pan from the heat and continue whisking for several minutes to keep the pudding smooth. Ladle about ½ 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.
Contest Entries

See what other Food52ers are saying.

  • AppleAnnie
  • hardlikearmour
  • Sagegreen
  • JoanG

5 Reviews

AppleAnnie March 6, 2011
Thanks for the nice comments from hardlikearmour, Sagegreen, and JoanG. I made this again, using 3 cups of whole milk (instead of 1 cup milk and 1 cup half and half), also increasing the sugar from 1/2 to 3/4 cup. This change yielded a better ratio of chocolate pudding to peanut honey creme. One other correction, the listing for 1 tablespoon cornstarch should have been 1 tablespoon unsweetened cocoa. I also increased the cocoa from 1 to 2 tablespoons in the revised version.
AppleAnnie March 6, 2011
I have since corrected the erroneous 1 tbsp cornstarch to the intended cocoa powder.
hardlikearmour February 23, 2011
YUM! Peanut butter and chocolate are a match made in heaven.
Sagegreen February 23, 2011
This is really great!
JoanG February 23, 2011
OH my this sounds like my dream desert. All my favorite flavors combined into a creamy decadent treat. Will have to make it and try not to eat it all myself, in one sitting!