• Cooking Time:
  • Servings: 4 to 6
  • Preparation Time:


Recipe comes from a cookbook entitled "Pressure Perfect" by L. Sass


  • 1 1/2 cups half-and-half
  • 6 Tbsp. sugar
  • 1 cup semisweet chocolate chips
  • 4 large egg yolks
  • 2 tsp. vanilla
  • Sweetened whipped cream, for garnish (optional)


  • Combine half-and-half with sugar and heat in microwave for 2 minutes (or gently heat in a saucepan, stirring until the sugar dissolves).
  • Place chocolate chips in a bowl and pour the hot half-and-half over them.
  • Let sit for 1 minute.
  • Whisk in egg yolks and vanilla.
  • Divide mixture amoung six 1/2-cup or four 3/4-cup heatproof ramekins.
  • Pour 2 cups water into a 6-qt. or larger pressure cooker.
  • Set a trivet in place and set a steaming basket or rack on top of trivet.
  • Place a layer of ramekins in the basket.
  • You can stack a second layer, pyramid-style.
  • Lock lid in place.
  • Bring to high pressure over high heat. Reduce heat just enough to maintain high pressure and cook for 12 minutes.
  • Turn off heat.
  • Allow pressure to come down naturally.
  • Remove lid, tilting away from you.
  • After the steam has subsided, lift the basket or individual ramekins from the cooker with tongs and set on wire rack to cool.
  • Serve warm or at room temperature with whipped cream if desired.

Categories: Dessert  Mousse  Pudding 
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