Pressure Cooker Quick Chocolate Pudding Recipe2017-07-16
- Yield : 4 cups
- Servings : 4
- Prep Time : 10m
- Cook Time : 15m
- Ready In : 25m
Pressure cooker quick chocolate pudding recipe. This is really quick and easy dessert cooked in pressure cooker. You can also cook chocolate pudding in a pan (recipe adapted from http://www.foodnetwork.com/ )
Classic Chocolate Pudding Mix
Ingredients:2 cups (500 ml) whole milk , 1/2 cup granulated sugar , 1/3 cup cocoa powder , 4 teaspoons cornstarch , 3 large egg yolks , 2 teaspoons vanilla extract , 1/4 teaspoon salt , 3/4 cup (180 ml) whipping cream
In a large saucepan , combine 1½ cups (370 ml) milk , sugar and coca powder. Bring milk mixture to a simmer over medium-high heat. Remove from the heat and set aside.
In a large mixing bowl , combine remaining 1/2 cup (125 ml) milk , cornstarch , egg yolks , salt and vanilla extract. Stir well. Gradually whisk the hot milk mixture into the egg mixture. return saucepan to the heat and cook over medium-high heat , stirring , until pudding comes to a full boil.
Reduce heat to low and simmer , whisking , for a further 2-3 minutes.
Divide the pudding mixture between 6 small cups. Cover with plastic wrap and refrigerate for 4 hours or overnight.
Remove chilled dessert from refrigerator.Just before serving pour whipping cream into a chilled ceramic bowl. Using a whisker , beat cream until soft peaks form. Top each serving with dollop of whipped cream on top.
Pressure Cooker Quick Chocolate Pudding Recipe
- 6 oz (180 g) semisweet chocolate,chopped
- 1/2 oz (15 g) unsweetened chocolate,chopped
- 6 tablespoons sugar
- 1 ½ cups (370 ml) light cream
- 4 large egg yolks,at room temperature and whisked in a bowl
- 1 tablespoon pure vanilla extract
- 1/4 teaspoon salt
In a large bowl,combine chopped chocolate and sugar. Stir.
In a small saucepan,heat light cream over low heat until bubbled. Pour bubbled cream over chocolate mixture. Stir until chocolate completely melted.
Cook chocolate mixture for 1-2 minutes,then stir in egg yolks,vanilla extract and salt. Divide chocolate mixture between six 1/2-cup heat-safe ramekins,filling each about 3/4 full. Cover with aluminum foil.
Set the rack in pressure cooker. Pour in 2 cups (500 ml) water. Place ramekins on the rack.
Close pressure cooker and lock the lid. Set burner heat to high pressure. When cooker reaches high pressure,reduce heat to low. Set timer to cook for 15 minutes.
Open pressure cooker,using a Quick Release Method. Transfer ramekins to a cooling rack,remove aluminum foil and cool for 10 minutes.
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This information is per serving.