Pressure Cooker Chocolate Chip Pudding

Enjoy a chocolate chip pudding for dessert!

Pressure Cooker Chocolate Chip Pudding

Photo by Jennifer W.

  • Prep Time


  • Total Time


  • Servings



  • ¼

    cup butter, softened

  • ¾

    cup sugar

  • ¼

    cup firmly packed brown sugar

  • 2

    large eggs plus 1 egg yolk

  • 2

    tablespoon cornstarch

  • 3

    tablespoon cocoa powder

  • teaspoon vanilla extract

  • cups half and half

  • ½

    cup semisweet or milk chocolate chips

  • 2

    cups water

  • Chantilly Cream, to decorate

  • Chocolate shavings to decorate


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.


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