- 1 ½ cups heavy cream
- ½ cup whole milk
- 6 ounces bittersweet chocolate, chopped
- 5 large egg yolks
- 1/3 cup light brown sugar
- 2 teaspoons vanilla extract, or 1 tablespoon dark rum or bourbon
- pinch kosher salt
- whipped cream, for serving
- Chocolate shavings, for serving (optional)
- 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) 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 whipped cream and chocolate shavings.