Pressure Cooker Chocolate Pudding



  • 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)


  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) 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 whipped cream and chocolate shavings.


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