Pressure Cooker Chocolate Pudding By NYT Cooking

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Author: Melissa Clark

Time: 40 minutes, plus chilling
Yield: 6 servings

INGREDIENTS

1 ½ cups heavy cream
½ cup whole milk
6 ounces bittersweet chocolate (preferably 60 percent to 65 percent), chopped
5 large egg yolks
⅓ cup light brown sugar
2 teaspoons vanilla extract, or 1 tablespoon dark rum or bourbon
¼ teaspoon ground cardamom or cinnamon (optional)
⅛ teaspoon kosher salt
Crème fraîche, or whipped cream, for serving
Chocolate shavings, for serving (optional)

Get full recipe 👇🏻

https://cooking.nytimes.com/recipes/1018550-pressure-cooker-chocolate-pudding

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