Pressure Cooker Chocolate Pudding Recipes

PRESSURE COOKER CHOCOLATE PUDDING

Pressure Cooker Chocolate Pudding image

Dense, creamy and fudgy, this pudding is meant to be made in a 6- to 8-quart 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.

Provided by Melissa Clark

Categories snack, weekday, custards and puddings, dessert

Time 3h40m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 1/2 cups heavy cream
1/2 cup whole milk
6 ounces bittersweet chocolate (preferably 60 percent to 65 percent), chopped
5 large egg yolks
1/3 cup light brown sugar
2 teaspoons vanilla extract, or 1 tablespoon dark rum or bourbon
1/4 teaspoon ground cardamom or cinnamon (optional)
1/8 teaspoon kosher salt
Crème fraîche, or whipped cream, for serving
Chocolate shavings, for serving (optional)

Steps:

In a heavy saucepan, bring cream and milk to a simmer. Remove from heat; whisk in chocolate until melted and smooth.
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.
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.
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.
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.

Nutrition Facts : @context http, Calories 434, UnsaturatedFat 13 grams, Carbohydrate 29 grams, Fat 35 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 20 grams, Sodium 83 milligrams, Sugar 26 grams

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In a heavy saucepan over medium heat, bring the cream and milk to a gentle simmer. Immediately remove the saucepan from the heat and whisk in the chocolate until it melts and is smooth.
In a large bowl, whisk together the egg yolks, whole egg, sugar, vanilla or liqueur, and salt. Whisking constantly, slowly pour the hot chocolate mixture into the eggs. Strain through a fine mesh sieve into a large measuring cup or bowl. (You can cover and refrigerate the pudding mixture for up to 2 days.)
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