Pressure Cooker Chocolate Chip Pudding Recipe 45 Food

PRESSURE COOKER CHOCOLATE CHIP PUDDING RECIPE - (4/5)

Steps:

• Butter bottom and sides of 6 ramekins or custard cups. Using an electric mixer, cream 1/4 cup butter and sugars together in a bowl 2 minutes. Add eggs, 1 at a time, and beat until well blended. Sift cornstarch and cooca together. Gradually add to creamed mixture, beating thoroughly. Blend in vanilla and half-and-half. Pour scant 1/2 cup cocoa batter into each prepared cup. Top each with heaping tablespoon of chocolate chips. Cover each cup with foil. Pour water into pressure cooker. Place steam basket in cooker. Arrange cups, pyramid style, in basket. Secure lid. Over high heat bring steam up to a medium high pressure. Reduce heat to maintain pressure and cook 9 minutes. Release pressure and remove lid. Remove covered custard cups and place on wire rack to cook. Remove foil. Refrigerate 4-6 hours. Serve with dollops of chantilly cream and shaved chocolate.

PRESSURE COOKER CHOCOLATE PUDDING

Steps:

• 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 soufflé 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 crème fraîche and chocolate shavings, if you like.

CHOCOLATE CHIP PUDDING COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine the flour and baking soda. Set aside.
• Mix the butter, brown sugar, white sugar, pudding mix, and vanilla. Beat until creamy. Add the eggs and mix well. Gradually stir in the flour mixture. Stir in the chocolate chips and the chopped nuts. Drop from teaspoon onto ungreased cookie sheets about 1 inch apart.
• Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes.

EASY HOMEMADE CHOCOLATE PUDDING

Steps:

• In a small saucepan, combine sugar and cornstarch. Add milk; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir until thickened, 1-2 minutes longer. , Stir in chocolate chips; cook and stir until melted. Remove from the heat. Stir in vanilla. Spoon into dessert dishes. Serve warm or chilled.