Instant Pot® Triple Chocolate Pudding Recipe
If you haven’t yet discovered that the Instant Pot® and similar appliances make moist wonderful desserts with very little work, this recipe is the one that will make it real for you. You can serve this pudding with a dollop of real whipped cream (the frozen stuff – absolutely not!) or some high quality ice cream. It is best served warm, but also good hot, cold, or at room temperature and is perfect for chocoholics. It also keeps for a couple of days, so you don’t need to eat it all (although you’ll be tempted) in one sitting.
6 to 8 chocolate cupcakes such as Hostess, quartered
2 cups milk
2/3 cup sugar
1/3 cup unsweetened baking cocoa
1/4 teaspoon salt
2 teaspoons vanilla
1 cup semi-sweet chocolate chips
- Spray an 8 inch deep round casserole dish with non-stick spray.
- Arrange the cupcake quarters in the dish.
- Measure the milk, sugar, baking cocoa, eggs, salt, and vanilla in a blender container; blend until smooth and pour over the cupcakes.
- Sprinkle with chocolate chips.
- Pour 1 cup water in the bottom of a 6-8 quart Instant Pot. Place a rack in the pot (if the rack doesn't have handles to pull out the casserole dish, make a sling with aluminum foil).
- Place the casserole dish on the rack.
- Cover the pot, set the valve to sealing, and set the pot to manual for 27 minutes.
- When the cycle is finished, let the pressure release naturally. Serve warm with ice cream or sweetened whipped cream.
Amount Per Serving
Calories 298 Calories from Fat 109
Percent Total Calories From: Fat 36% Protein 7% Carb. 57%
Nutrient Amount per Serving
Total Fat 12 g
Saturated Fat 6 g
Cholesterol 97 mg
Sodium 232 mg
Total Carbohydrate 42 g
Dietary Fiber 1 g
Sugars 21 g
Protein 5 g
Vitamin A 4% Vitamin C 1% Calcium 0% Iron 3%
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