Pressure Cooker Chocolate Pudding

Dense, creamy and fudgy, this pudding is meant to be made in an electric pressure cooker like an Instant Pot. You can bake this recipe as one larger pudding or as individual servings.

It can be made in a stovetop pressure cooker, by trimming a few minutes off the cooking time, or you can also bake the individual servings in a water bath in the oven. To do so, heat the oven to 300 degrees. Set the filled, uncovered custard cups in a large roasting pan positioned on the oven’s center rack. Add hot tap water to the pan, halfway up the sides of cups. Cover the entire pan with foil, and use a fork to prick holes in foil. Bake until edges are lightly set (lifting the foil to check) but the centers are still jiggly – they will set as they cool – 30 to 35 minutes.

Ingredients

• 1 ½cups heavy cream
• ½cup whole milk
• 6ounces bittersweet chocolate (preferably 60 percent to 65 percent), chopped
• 5large egg yolks
• ⅓cup light brown sugar
• 2teaspoons vanilla extract, or 1 tablespoon dark rum or bourbon
• ¼teaspoon ground cardamom or cinnamon (optional)
• ⅛teaspoon kosher salt
• Crème fraîche, or whipped cream, for serving
• Chocolate shavings, for serving (optional)

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    433 calories; 34 grams fat; 20 grams saturated fat; 11 grams monounsaturated fat; 1 gram polyunsaturated fat; 29 grams carbohydrates; 1 gram dietary fiber; 26 grams sugars; 5 grams protein; 237 milligrams cholesterol; 83 milligrams sodium

  Note: The information shown is DiningAndCooking.com’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

  Powered by DiningAndCooking.com

Preparation

1. In a heavy saucepan, bring cream and milk to a simmer. Remove from heat; whisk in chocolate until melted and smooth.
2. In a large bowl, whisk together yolks, sugar, vanilla (or rum or bourbon), cardamom or cinnamon (if using) and salt. Whisking constantly, pour hot chocolate into yolk mixture. Strain through a very fine mesh sieve into a large measuring cup or bowl. This can be made up to 2 days ahead and stored in the refrigerator.
3. Pour into a 1-quart, 7-inch soufflé dish, or divide chocolate mixture among six (4- to 6-ounce) custard cups, espresso cups or small ramekins. Cover with foil.
4. Place steamer rack in pressure cooker, and fill cooker with 1 1/2 cups water. If baking the larger pudding, place dish on top of rack. Cook on low pressure for 18 minutes. Wait 5 minutes, then manually release pressure. If making the individual servings, place 3 custard cups on top of rack. Cook for 5 minutes on low pressure, then manually release pressure. Repeat with remaining three cups.
5. After cooking puddings, remove foil covers to allow the steam to evaporate, and cool to room temperature. Cover puddings with plastic wrap, and chill at least 3 hours and up to 3 days before serving with crème fraîche and chocolate shavings, if you like.