SUPER EASY / FEWER THAN 10 INGREDIENTS / NATURAL RELEASE / VEGETARIAN / CAN BE GLUTEN-FREE

Chocolate Pudding

4 servings

Our chocolate pudding is made with melted chocolate, not cocoa powder. That chocolate gives the pudding a thick, super rich texture, like a cross between pudding and frosting. A little goes a long way, although whipped cream would be welcome to (ahem) lighten the dessert.

6 ounces semi-sweet chocolate, chopped; or 6 ounces semi-sweet morsels (about 1 cup)

½ ounce unsweetened chocolate, chopped (half of a 1-ounce square of standard baking chocolate, or about 1½ tablespoons chopped unsweetened chocolate)

1 cup whole milk

½ cup heavy cream

4 large egg yolks

Up to 2 teaspoons vanilla extract

¼ teaspoon salt

1½ cups water

1. Place both types of chocolate in a large, heat-safe bowl. Set aside.

2. Pour the milk and cream into a medium, microwave-safe bowl. Heat on high until steaming, 1 to 2 minutes. Pour the hot milk mixture over the chocolate and steep for 1 minute. Stir until creamy and melted. Cool for 5 minutes, whisking occasionally.

3. Whisk in the egg yolks, vanilla, and salt until smooth. Divide this mixture between four heat- and pressure-safe 1-cup ramekins. Cover each tightly with aluminum foil. Pour the water into a 6- or 8-quart cooker. Set a heat- and pressure-safe trivet in the pot, then stack the ramekins on the trivet, probably three on the bottom and one on top in the center on their edges. Lock the lid onto the cooker.

4.

Set the machine for: PRESSURE COOK

Set the level for: MAX

The valve must be:

Set the time for: 10 minutes with the KEEP WARM setting off

If necessary, press: START

Set the machine for: PRESSURE COOK or MANUAL

Set the level for: HIGH

The valve must be: Closed

Set the time for: 12 minutes with the KEEP WARM setting off

If necessary, press: START

5. When the machine has finished cooking, turn it off and let its pressure return to normal naturally, about 20 minutes. Unlatch the lid and open the pot. Transfer the hot covered ramekins to a wire rack, uncover, and cool for 15 minutes. Serve warm or cover again and refrigerate for at least 2 hours until chilled or up to 4 days.

Beyond

• Because of the size of the ramekins, this recipe cannot be halved for a 3-quart cooker.

• The best whipped cream is made with chilled utensils: Set the bowl and the beaters of a mixer (or a whisk, if you’re old-school) in the refrigerator for at least 3 hours or up to 24 hours before making whipped cream. Our preferred ratio is 1 tablespoon confectioners’ sugar and ¼ teaspoon vanilla extract for every ⅔ cup heavy cream. Pour the cream into the chilled bowl and beat at high speed with a stand mixer with the whip attachment or a hand-held electric mixer (or even with a whisk by hand) until somewhat thickened. Add the sugar and vanilla and continue beating on high until soft, light peaks can be formed off the ends of the turned-off whisk attachment or beaters (or the hand-held whisk).