Rich Chocolate Pudding


  • 1 1/2 cups whipping cream
  • 4 ounces bittersweet chocolate
  • 4 egg yolks
  • 1/3 cup packed brown sugar
  • 1 tbsp unsweetened cocoa powder
  • 1 tsp Vanilla
  • 1 tsp salt
  • Heat cream to a simmer in medium saucepan over medium heat. Remove from heat. Add chocolate; stir until chocolate is melted and mixture is smooth.
  • Whisk egg yolks, brown sugar, cocoa, vanilla and salt in large bowl until well blended. Slowly add warm chocolate mixture, whisking constantly until blended. Strain into 6 inch to 7 inch (1 1/2 quart ) soufflé dish or round baking dish that fits inside Instant Pot®. Cover dish tightly with foil.
  • Pour 1 1/4 cupswater into pot. Place soufflé dish on rack; lower rack into pot.
  • Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook; cook at low pressure 22 minutes.
  • When cooking is complete, use natural release for 5 minutes, then release remaining pressure.
  • Remove soufflé dish from pot. Remove foil; cool to room temperature. Cover and refrigerate at least 3 hours or up to 2 days.
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