Combine sugar, cornstarch, and cocoa in a medium saucepan; stir with a whisk. 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 each of 6 bowls. Top each serving with 1/2 teaspoon peanuts.
This is fabulous. I altered it a little by cutting the sugar in 1/2, using 1/2 Almond milk and 1/2 Coconut milk in place of the milk and cream, and using Dove dark chocolate left over from Easter in place of the milk chocolate. I topped it with light cool whip and chopped peanuts. It turned out wonderful and this will become one of our favorite desserts.
This was very good, though I think next time I'll add more peanut butter for the taste did not come through as much as I would have liked. The pudding itself was delicious. I did not add bananas but added a dollop of homemade whipped cream with the nuts on top. Easy to make too! My guests loved it!
Have made this pudding a couple of times and it's been a success with each effort. Latest version was given to a friend's kids...who raved about it. I use organic, all natural peanut butter to keep the sugar level manageable.