Pressure Cooker Quick Chocolate Pudding Recipe

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

    564
  • 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 a really quick and easy dessert cooked in the pressure cooker. You can also cook the 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

Instructions:

In a large saucepan, combine 1½ cups (370 ml) 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 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.

Step 2

In a small saucepan, heat light cream over low heat until bubbling. 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 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 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 the 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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