1/3 Cup granulated sugar
2 Tablespoons cornstarch
2 Tablespoons Dutch process cocoa
1 ½ Cup 1% low-fat milk
½ Cup light cream
2 Ounces milk chocolate, finely chopped
¼ Cup creamy peanut butter
1 Tablespoon chopped unsalted, dry-roasted peanuts
Combine sugar, corn starch and cocoa in a medium saucepan and stir with a whisk then add in milk and cream whisking again. Cook over medium-high heat bring it to a boil for about one minute (until thick and bubbly). Remove from heat and chocolate and peanut butter while stirring until smooth. Take out 6 bowls and spoon out about 1/3 cup of pudding into each bowl then top each serving with ½ teaspoon of peanuts.