Pressure Cooker Chocolate Pudding
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.
- Total:
- Serves: 6 persons
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)
Instructions
Step 1
In a heavy saucepan, bring cream and milk to a simmer. Remove from heat; whisk in chocolate until melted and smooth.Step 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.Step 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.Step 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.Step 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.