In a medium saucepan, whisk together the sugar, cornstarch, and cocoa. Whisk in milk and cream. Bring to a boil over medium-high heat. Cook 1 minute or until thick and bubbly. Remove from heat. Add chocolate and peanut butter, stirring until smooth. Spoon about 1/3 cup pudding into 6 bowls. Cover with plastic wrap and refrigerate for at least 4 hours or overnight until set. Just before serving top each serving with 1/2 teaspoon peanuts.
Amount per serving (1/3 cup)-
Calories- 245
Fat- 13.7g
Saturated fat- 5.4g
Monounsaturated fat- 3.8g
Polyunsaturated fat- 1.9g
Protein- 6g
Carbohydrate- 26.6g
Fiber- 1.3g
Cholesterol- 12mg
Iron- 0.8mg
Sodium- 104mg
Calcium- 123mg
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