Pressure Cooker Chocolate Pudding Recipe (2024)

The egg doesn't always blend perfectly with the hot liquid, leaving you with particles of poached egg. Straining removes these, making the final texture smooth.

Since it's cooking in a steam bath in the pressure cooker, you'll want to cover it with foil to keep it from being watered down.

Phenomenal. Didn't strain it and found it to be smooth anyway. Used 1 tsp vanilla and 1/2 tbsp bourbon and the cardamom as directed. All else according to recipe. Note: pressure cook individual pots for 5 minutes, wait 5 minutes and then manually release pressure - recipe wasn't crystal clear on that.

Why would one do this? It doesn't take long to do on the stovetop.

The créme fraîche for garnish? You can make that in an Instant Pot, too. http://www.cookistry.com/2016/03/homemade-creme-fraiche-in-instant-pot.html

The first time I made this I cooked it on high pressure by mistake. It came out wonderfully! Was more of a pot de creme/mousse than pudding. I tried it again and followed the directions accurately. It also was a treat- but everyone agreed that they preferred it the first time. I've now made it multiple times and always cook it on high pressure for the time indicated in the recipe. It is my go-to dessert now when making dinner for friends. Try it and you'll agree!

WARNING: This pudding is really really rich and dense and flavourful. It's more like slow-pouring chocolate confectionery than pudding. But it's absolutely delicious!After a big fish and vegetable dinner at Christmastime we were all ready for sweet dessert. But this pudding was almost too much -- several guests asked for more crème fraîche.The next time around I'll fold in some (unsweetened) whipped cream. Or serve it with plenty of whipped cream and some fresh strawberries.

Can I use Dutch processed Cocoa?

Why do you have to strain it?

I made this in the souffle dish yesterday and after 18 minutes on low and then 10 minutes before release, the mixture was still completely liquid except for a bit around the edges. The mixture was cold when I cooked it, which may have been the problem, but I repeated the time and it was completely solid. Nevertheless, it was delicious even if it was very firm and dense. So rich that it serves at least 8.

I think adding hot liquid to eggs (rather than eggs into hot liquid) and whisking continuously stops eggs from slightly cooking.

I had exactly the same reaction. It's not unlike mincing one clove of garlic in a food processor.

would be better to add a little of the hot liquid at a time to the egg. Be slow. The pudding will appreciate it, the egg won't be scrambled and you won't have to strain.

Why would anyone do this in a pressure cooker? It takes longer using than making an old fashion way. I'm not talking about about the powder and milk method. My great-grandparents used to make scratch all the time. They called it "cornstarch", not pudding. Vanilla was my favorite over chocolate. It can be made using cornstarch or with eggs like pastry cream. Either way it doesn't take 40 minutes. A pressure cooker is used to shorten cooking time. Here the time is doubled.

My girlfriend gave me an electric pressure cooker that has the usual instant pot functions but has a second lid with a heating element that will broil and crisp, so that whole chicken can be finished off by brushing with oil and herbs and crisping the skin. I haven't used it much yet, but it seems very promising. Someone living in a tiny apartment could almost do without a kitchen stove with one of these.

Love this recipe and have made it many times. I prefer it a bit richer though: cut the sugar almost in half, add a bit more salt and a lot more rum.

I made this in 6 leftover La Fermière yogurt pots, with the minor change of 4 egg yolks plus 1 whole egg. It came out absolutely perfect. Silky smooth, rich and decadent, not a single grain or off texture at all. I was worried 5 minutes wouldn’t be enough with the thicker containers, but trust the process, it was perfect. I inadvertently left the 2nd batch in for 6 minutes and it was a little too firm around the edges.

I cooked it in the instant pot in small ramekins, 5 minutes on the first batch at high pressure and 6 minutes on the second. (The first was the tiniest bit messy in the center, thus the extra minute.) I used Guittard 70% bittersweet and dropped six Callebaut white chocolate chips in each ramekin before cooking. They were perfect and we loved them!

Made this today. It set up well and had great flavor but was very grainy. Has anyone else had that experience? Did I possibly not cook it long enough? Or stir it well enough before cooking it? Very disappointing.

There are very good reasons for using the pressure cooker. Egg yolk custard and cornstarch pudding are two different things. You can’t cook a custard on the stovetop. The traditional approach is a water bath in the oven. The pressure cooker speeds this process considerably but also makes for a smoother texture in my experience.

Makes 5 cups of the la fermiere yogurt - 5 fit perfectly in the instant pot

I tried this but no six ramekins that I owned would possibly fit in the cooker. Only four fit. So, I stacked them. Bad idea!! We can eat these, but they didn’t look pretty enough for company. Will try soufflé dish next time. What size ramekins did any of you use?

This was delicious and simple but I had to add to the time under pressure -- 5 mins on low pressure, checked it, too runny, then 5-6 more mins again on low pressure, perfect. Must be set in the middle. (My only alteration was to use grand marnier for booze, and 4 egg yolks 1 whole egg) To the skeptics: this is NOT chocolate pudding, much more like a rich pot de creme. We savored every single bite and I'd take this over cornstarch pudding. Makes for a very special dessert.

I cannot get my pudding to solidify. I've increase to high pressure for 5 minutes for 5 small dishes. And I've cooked it on low pressure for 10 minutes with 10 min npr. And still is half liquid. Help pleaseGary

We just made this for my son-in-law's birthday - we loved it. We put it into small custard cups and baked in a roasting pan with water bath - took about 30 mins. We added both vanilla and bourbon and it was great. This is much more like a pots de creme than a cornstarch chocolate pudding and really delicious. Very rich, smooth and chocolaty - glad we made small servings.

I just followed the recipe and it doesn’t seem to have set. It seems too wet in the middle. Is that normal? Does is set more after cooling?

Fyi: Your link to a comparison article on electric pressure cookers actually goes to a comparison article at Wirecutter on stovetop pressure cookers. (12-30-18)Otherwise, thanks for the great food related coverage!

Would Gordon Ramsay use an Instapot?

My girlfriend gave me an electric pressure cooker that has the usual instant pot functions but has a second lid with a heating element that will broil and crisp, so that whole chicken can be finished off by brushing with oil and herbs and crisping the skin. I haven't used it much yet, but it seems very promising. Someone living in a tiny apartment could almost do without a kitchen stove with one of these.

I used a big mould: followed the instructions exactly and the pudding was still raw in the middle ... Please advice cooking time for one big mould as well (MC’s book version doesn’t mention a cooking time for a big mould either)