Chocolate Pudding

A rich chocolate pudding cooked on low pressure and chilled before serving with creme fraiche and chocolate shavings.

🍳 Cook: 18 min

Ingredients

1 1/2 cups	360 ml	heavy cream
1/2 cup	120 ml	whole milk
6 ounces	170 g	bittersweet chocolate (preferably 60-65 percent), chopped
5		large egg yolks
1/3 cup	80 ml	light brown sugar
2 teaspoons	10 ml	vanilla extract (or 1 tablespoon dark rum or bourbon)
1/4 teaspoon	1.3 ml	ground cardamom or cinnamon (optional)
1/8 teaspoon	0.6 ml	kosher salt
—		creme fraiche or whipped cream, for serving
—		chocolate shavings, for serving (optional)

In a heavy saucepan, bring cream and milk to a simmer. Remove from heat; whisk in chocolate until melted and smooth.
In a large bowl, whisk together yolks, sugar, vanilla (or rum or bourbon), cardamom or cinnamon (if using) and salt. Whisking constantly, pour hot chocolate into yolk mixture. Strain through a very fine mesh sieve into a large measuring cup or bowl. This can be made up to 2 days ahead and stored in the refrigerator.
Pour into a 1-quart, 7-inch souffle dish, or divide chocolate mixture among six (4- to 6-ounce) custard cups, espresso cups or small ramekins. Cover with foil.
Place steamer rack in pressure cooker, and fill cooker with 1 1/2 cups water. If baking the larger pudding, place dish on top of rack. Cook on low pressure for 18 minutes. Wait 5 minutes, then manually release pressure. If making the individual servings, place 3 custard cups on top of rack. Cook for 5 minutes on low pressure, then manually release pressure. Repeat with remaining three cups.
After cooking puddings, remove foil covers to allow the steam to evaporate, and cool to room temperature. Cover puddings with plastic wrap, and chill at least 3 hours and up to 3 days before serving with creme fraiche and chocolate shavings, if you like.