Pressure Cooker Quick Chocolate Pudding Recipe

  • Yield : 4 cups
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 25m

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Nutritional Info

This information is per serving.

  • Calories

  • Protein

    6.6 g
  • Carbohydrate

    70 g
  • Fat

    30.5 g
  • Cholesterol

    146 mg
  • Calcium

    129 mg
  • Fibre

    1.5 g
  • Sodium

    321 mg

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 )

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


Step 1

In a large bowl,combine chopped chocolate and sugar. Stir.

Step 2

In a small saucepan,heat light cream over low heat until bubbled. Pour bubbled cream over chocolate mixture. Stir until chocolate completely melted.

Step 3

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.

Step 4

Set the rack in pressure cooker. Pour in 2 cups (500 ml) water. Place ramekins on the rack.

Step 5

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.

Step 6

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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