My Instant Pot chocolate pudding is a fool-proof, make ahead Valentine's Day dessert with a decadent, intense chocolate flavor that will satisfy the chocolate lovers.
Valentine’s Day is right around the corner. After 20 years together, my husband and I stopped buying presents, cards, and flowers. We usually celebrate with a low key dinner. Vu loves chocolate so I always make a chocolate dessert for our dinner. I’m so excited to share a chocolate forward recipe, my Instant Pot chocolate pudding. Making chocolate pudding in the Instant Pot makes it fool proof and yields a creamy, intense chocolatey dessert that will satisfy the chocolate lovers.
Ingredient note
- Chocolate: use a good quality chocolate like Valrhona (not sponsored) or your favorite brand. My recipes uses semi-sweet chocolate but feel free to use bittersweet or dark chocolate.
- Heavy cream: I used all heavy cream for a rich taste but you can substitute with half and half if you want less calories.
Tips for making chocolate pudding in an Instant Pot
If you haven’t made chocolate pudding in the Instant Pot before, reading through these tips will ensure the easiest, tastiest pudding you’ll ever make.
- I have the 8-quart Instant Pot Duo Crisp Pressure Cooker which fits a 8-inch ramekin. You can also make the chocolate pudding using individual ramekins (I included the instructions in the recipe card).
- Cover the ramekin with foil to prevent condensation from dripping on the pudding.
- Cooking the chocolate pudding on LOW pressure results in the lightest, creamiest pudding.
- Cooking the chocolate pudding on HIGH pressure yields a firmer, mousse like texture that's similar to pots de creme and completely irresistible.
- Let the pressure naturally release for 15 minutes.
- Let the chocolate pudding cool for 30 minutes before refrigerating it.
- The pudding needs to chill in the refrigerator for at least 4 hours to set.
- If you don't have an Instant Pot, follow the instruction from my Earl Grey chocolate pots de creme recipe to make it the traditional way using the oven and water bath.
After 6 hours in the fridge, you get a decadent chocolate dessert with a creamy mousse like texture. For the chocolate lover, this Instant Pot chocolate pudding is pure chocolate heaven. I added some creme fraiche and shaved chocolate to cut through the richness but you can serve it with whipped cream or raspberries. There you have it, an easy, make-ahead Valentine's Day dessert that will make everyone lick the bowl clean!
For more Instant Pot dessert inspiration, check these recipes: IP Earl Grey creme brulee, IP blood orange flan, IP blood orange flan, IP fig goat cheesecake.
Instant Pot chocolate pudding
Equipment
- 8x2 inch ramekin
Ingredients
- 2 cups heavy cream
- 8 oz semisweet chocolate
- 4 large egg yolks
- ¼ cup brown sugar
- ½ tablespoon vanilla extract
- ⅛ tsp salt
- ½ cup creme fraiche for serving
- shaved chocolate for serving
Instructions
- In a heavy saucepan over medium heat, bring the heavy cream to a gentle simmer. Remove the saucepan from the heat and whisk in the chocolate until it is completely melted.
- In a large bowl, whisk together the egg yolks, sugar, vanilla, and salt. While whisking constantly, slowly pour the hot chocolate mixture into the eggs to temper the egg yolks.
- Strain the chocolate egg mixture through a fine mesh sieve into a large bowl.
- Pour the pudding mixture into a 8x2 inch ramekin and cover tightly with aluminum foil.
- Pour 1 ½ cups of water into the Instant Pot. Set the ramekin on the Instant Pot steamer rack or trivet. Carefully lower the steamer rack into the Instant Pot.
- Lock the lid and Pressure Cook on high pressure for 18 minutes. Let the pressure release naturally for 15 minutes.
- Open the lid and carefully remove the ramekin from the pot. Remove the foil and let the chocolate pudding cool to room temperature.
- Cover the chocolate pudding with plastic wrap and refrigerate for at least 4 hours.
- About 10 minutes prior to serving, remove the chocolate pudding from the refrigerator and uncover. Dollop with creme fraiche and shaved chocolate and serve immediately.
Ana
This was so good! Totally hit the spot!
Lisa
So easy and delicious! Thanks for the recipe!
Cassie
I made this for Valentine's Day. It was delicious!
Pash
What can I use to replace the cream to make it dairy free
Vy Tran
H Pash! You can use coconut cream from brands like Savoy or Aroy-D. Don't use coconut milk. The consistency is too thin and not rich enough.
Jeanie
Unbelievable - this stuff is a showstopper! My go-to recipe from now on, and it's gluten free! Question - will the ramekin texture be mousse-like or a lighter, creamier pudding?
Vy Tran
Hi Jeanie! I'm so happy to hear you enjoyed it =) The texture will be about the same because the cooking time is adjusted for the consistent result. I will test my earl grey chocolate pots de creme for the instant pot and will let you know if there's a big difference.
Sunee Allen
I followed instructions to the T, and it was soupy. I put it back in for 5 more minutes.
It's still soupy. Is that how it should be before it cools? Will it hold up in a trifle?
Vy Tran
Hi Sunee! It's supposed to be jiggly but not soupy. Once you put it in the fridge it will set. Was it still soupy after you put it in the fridge?
Annaka
This was absolutely delicious! Mine came out fairly stiff -- like the silkiest chocolate cheesecake in the world -- maybe because I used a 6" pyrex container instead of a ramekin. Would absolutely make again, even targeting that stiffer texture! Would be scrumptious with raspberries.