Pressure Cooker Quick Chocolate Pudding Recipe
2022-07-16- Cuisine: American
- Course: Dessert
- Skill Level: Child Friendly, Easy
-
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- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 15m
- Ready In: 25m
Average Member Rating
(5 / 5)
1 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
564 -
Carbohydrates
70 g -
Cholesterol
146 mg -
Fat
30.5 g -
Fiber
1.5 g -
Protein
6.6 g -
Saturated Fat
4.1 g -
Serving Size
1 -
Sodium
321 mg -
Sugar
5.2 g -
Trans Fat
0 g -
Unsaturated Fat
2.4 g -
Calcium
129 mg
Pressure cooker quick chocolate pudding recipe. This is a really quick and easy dessert cooked in the pressure cooker.
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
Instructions:
In a large saucepan, combine 1½ cups (370 ml) of milk, sugar, and cocoa powder. Bring milk mixture to a simmer over medium-high heat. Remove from the heat and set aside.
In a large mixing bowl, combine the 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 the 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 the 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 a dollop of whipped cream on top.
Pressure Cooker Quick Chocolate Pudding Recipe
Ingredients
- 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
Method
Step 1
In a large bowl, combine chopped chocolate and sugar. Stir well.
Step 2
In a small saucepan, heat light cream over low heat until bubbling. Pour bubbled cream over the chocolate mixture. Stir until the chocolate is completely melted.
Step 3
Cook the chocolate mixture for 1-2 minutes, then stir in egg yolks, vanilla extract, and salt. Divide the chocolate mixture between six 1/2-cup heat-safe ramekins, filling each about 3/4 full. Cover with aluminum foil.
Step 4
Set the rack in the pressure cooker. Pour in 2 cups (500 ml) water. Place ramekins on the rack.
Step 5
Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 15 minutes.
Step 6
Open the pressure cooker, using a Quick Release Method. Transfer ramekins to a cooling rack, remove aluminum foil, and cool for 10 minutes.