Dark Chocolate Peanut Butter Blender Pudding
Unlike many pudding recipes, which require that you stand and stir for several minutes, this recipe is made almost entirely in a blender in a matter of minutes. The results are silky and luscious. The heat from the milk cooks the eggs, but I still recommend that you start with good quality pastured eggs that you can trust. Serves 4-6
Unlike many pudding recipes, which require that you stand and stir for several minutes, this recipe is made almost entirely in a blender in a matter of minutes. The results are silky and luscious. The heat from the milk cooks the eggs, but I still recommend that you start with good quality pastured eggs that you can trust. Serves 4-6
- Carbohydrate 31.1595250041904 g
- Cholesterol 199.860000018767 mg
- Fat 27.7383337610096 g
- Fiber 2.96175004067071 g
- Protein 10.8473212540789 g
- Saturated Fat 13.8988887547103 g
- Serving Size 1 1 Serving (154g)
- Sodium 225.923675067949 mg
- Sugar 28.1977749635197 g
- Trans Fat 1.73178337545569 g
- Calories 391 calories
Step-by-step
- Combine chocolate chips, eggs, vanilla, and salt in a blender and blend for 2 minutes until the chocolate is finely chopped.
- Heat the milk or half & half in a small saucepan until bubbles start to form.
- Pour the hot milk over the chocolate and egg mixture, and add the peanut butter.
- Blend again for 3 minutes, allowing the heat from the milk to melt the chocolate and peanut butter, and cook the egg.
- Let blend until all ingredients are completely blended and the mixture is silky and shiny (depending on your blender, you may have to occasionally use a spoon to move things along), about 3 minutes.
- Divide into individual pudding cups, and let chill 30 minutes before serving (will thicken as it chills).
- Leftovers will keep, covered, in the refrigerator for up to 3 days, but will thicken as they chill because of the peanut butter: you can let sit at room temp for about 20 minutes or so before serving to get the silky texture back.
Substituting milk with a lower-fat dairy alternative fundamentally alters the final emulsion, often producing a watery base instead of a dense, clinging dessert. Half-and-half provides roughly twelve percent butterfat, which coats the protein strands in the eggs and prevents them from tightening into rubbery curds when exposed to hot liquid. Maintaining this exact fat ratio ensures the emulsifiers in the peanut butter can successfully bridge the gap between dairy liquids and cocoa solids without breaking.
Pouring boiling dairy directly onto raw eggs requires precise timing because excessive heat applied too quickly creates scrambled egg fragments. Heat the half-and-half in a small saucepan only until tiny bubbles form around the perimeter at approximately 180 degrees Fahrenheit, supplying sufficient thermal energy to melt the bitter chocolate chips without denaturing the egg proteins prematurely. Running the blender motor continuously for three minutes shears the suspended cocoa particles into microscopic dimensions.
Judging doneness relies entirely on visual and textural cues rather than digital thermometers inserted into the spinning carafe. Watch for the spinning vortex to transition from a matte surface to a glossy, reflective finish that clings slightly to the sides of the glass container. This distinct sheen indicates that the emulsion has reached maximum stability and the starches and fats have fully integrated.
Refrigerating the portions for thirty minutes induces proper setting as the saturated fats in the peanut butter and cocoa butter solidify at cooler temperatures. Leftovers remain chemically stable for up to three days when sealed tightly, though the cold environment causes the peanut butter fats to firm up excessively. Allowing chilled portions to sit at ambient room temperature for twenty minutes reverses this crystallization.
