Pressure Cooker Chocolate Pudding
- Total Time
- 40 minutes, plus chilling
- Rating
- Comments
- Read comments
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Ingredients
- 1½cups 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 analysis per serving (6 servings)
453 calories; 36 grams fat; 21 grams saturated fat; 1 gram trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 31 grams carbohydrates; 2 grams dietary fiber; 28 grams sugars; 6 grams protein; 78 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- 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 1½ 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.
Private Notes
Comments
The egg doesn't always blend perfectly with the hot liquid, leaving you with particles of poached egg. Straining removes these, making the final texture smooth.
Since it's cooking in a steam bath in the pressure cooker, you'll want to cover it with foil to keep it from being watered down.
Phenomenal. Didn't strain it and found it to be smooth anyway. Used 1 tsp vanilla and 1/2 tbsp bourbon and the cardamom as directed. All else according to recipe. Note: pressure cook individual pots for 5 minutes, wait 5 minutes and then manually release pressure - recipe wasn't crystal clear on that.
My guests have raved about this dessert. Easy and decadent, more like a "pot de crème" than a pudding. I make it in a soufflé dish. Of note, I've used a "Nestlé Dessert" bar that I bring dback from Paris, only 53% chocolate, but it works well. The half pint of leftover heavy cream is a good amount to whip up as a topping when serving 4. You can add spice to the whipped cream instead of the pudding.
Has anyone tried this as a vanilla pudding? Is it as simple as omitting chocolate and adding more vanilla, or does the fat in the chocolate need to be replaced?
Love this recipe and have made it many times. I prefer it a bit richer though: cut the sugar almost in half, add a bit more salt and a lot more rum.
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