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Title: Chocolate Chocolate Chip Pudding
Categories: Dessert Pressure
Yield: 6 Servings
| PRESSURE COOKER COOKBOOK | ||
| 1/4 | c | Butter; softened |
| 3/4 | c | Sugar |
| 1/4 | c | Brown sugar; firmly packed |
| 2 | lg | Eggs, plus 1 egg yolk |
| 2 | tb | Cornstarch |
| 3 | tb | Cocoa powder |
| 1 1/2 | ts | Vanilla |
| 1 1/4 | c | Half and half |
| 1/2 | c | Semisweet or milk chocolate chips |
| 2 | c | -Water |
| Whipped Cream; to serve | ||
| Chocolate shavings; garnish | ||
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 mins. Add eggs, 1 at a time, and beat until well blended. Sift cornstarch and cocoa together. Gradually add to creamed mixture, beating thoroughly. Blend in vanilla and half and half.
Pour a scant 1/2 cup cocoa batterinto each prepared cup. Top each with heaping tbsp of chocolate chips. Cover each cup with foil.
Pour water into pressure cooker. Place steam basket in cooker. Arrange cups, pyramid style, in basket, beginning with three cups at the bottom. Secure lid. Over high heat, develop steam to med-high pressure. Reduce heat to maintain pressure and cook 9 mins. Release pressure accdg. to manufacturer's directions. Remove lid. Remove covered custard cups and place on wire rack to cool. Remove foil. Refrigerate 4 to 6 hrs. Serve with dollops of whipped cream and garnish with shaved chocolate.
Author - Toula Patsalis
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