Monday, July 14, 2008

Sweet Dreams

From Every Day with Rachael Ray August 2008

1/2 C creamy peanut butter
1/3 C confectioners' sugar
1/3 C heavy cream
1/8 tsp salt
2 C whole milk
1/3 C granulated sugar
1/4 C unsweetened cocoa powder
2 Tbsp cornstarch
3 ounces semisweet chocolate, chopped

In a medium bowl, combine the peanut butter, confectioners' sugar, heavy cream and salt. Divide the peanut butter among 10 glasses.
In a medium saucepan, whisk together the milk, granulated sugar, cocoa and cornstarch over medium-high heat. Bring to a boil, whisking constantly, until thickened, about 2 minutes. Remove from the heat and whisk in the chocolate until melted. Spoon the warm chocolate pudding over the peanut butter cream; refrigerate until set, about 2 hours.

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