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Place a fine-mesh strainer over a medium size bowl and set aside.
In a medium pot, off of the heat, whisk together the sugar, corn starch, and salt. Gradually whisk in the milk, making sure to break up any clumps of corn starch. Whisk in the egg yolks, then whisk in the peanut butter. The peanut butter might not break down all the way yet, but it will over the heat.
Whisking constantly, cook the pudding over medium heat until the first large bubble forms (approximately 8-10 minutes). Reduce the heat to low, still whisking, and continue to cook for an additional minute. Remove from heat and immediately pour through the fine-mesh strainer. Stir in the butter and vanilla into the hot pudding.
Place plastic wrap directly on top of the pudding, then chill in the fridge for at least 3 hours. Whisk again before serving.
Prepare the chocolate whip cream by placing the chocolate chips in a metal bowl, then set it aside. In a small saucepan, heat the cream until bubbles start to form around the outer edge. Pour the hot cream over the chocolate chips and let sit for 5 minutes. Whisk until smooth, then chill in the fridge for 10 minutes. Whip with an electric mixer until stiff peaks form. Place on top of the peanut butter pudding and enjoy!