Is there a kitchen appliance better than a pressure cooker? Debatable. It’s simply too easy to cook or bake in, especially when they’re chocolate involved. When chocolate meets a pressure cooker, chocolate bars melt to the perfect gooey consistency, and chocolate desserts are created with a luxurious smoothness.
There are dozens of possibilities for pressure cooker chocolate recipes, and we encourage you to get creative! But, here are three of our favorites. For most of these recipes, you’ll need TCHO Unsweetened Cocoa Powder, which is all natural (non-dutched or non-alkalized). It carries the full-bodied chocolate flavor with a light acidity that bolsters its role as an ingredient in many of our favorite baking and cooking recipes. Let’s get started!
Hot chocolate is simply one of those treats that’s great year-round, whether it’s a chilly summer night or a snow day. It’s also one of the easiest treats to make in a pressure cooker! According to Pip and Ebby, you’ll need:
4 cups of milk
½ cup marshmallow creme
½ cup granulated sugar
¼ cup TCHO Unsweetened Cocoa Powder
2 teaspoons of vanilla extract
Once all of the ingredients are in the pot, use the “sauté” setting to whisk the marshmallow creme until it’s melted, then put it on the high pressure setting for three to six minutes. Once it’s done cooking, pour into mugs and add whipped cream and cacao nibs for garnish.
Pot de Crème
Few dishes are more satisfying than a good pot de crème. Creamy and rich, this French custard is a chocolate lover’s delight. To prepare it in a pressure cooker, gather the following ingredients for a recipe from Chop Secrets:
1 cup heavy cream
2 oz TCHO Bittersweet 66% Dark Chocolate, finely chopped
2 oz TCHO 60.5% Dark Chocolate (semisweet), finely chopped
2 large egg yolks
2 tablespoons of sugar
¼ teaspoon of vanilla extract
A pinch of salt
Combine the heavy cream and all of the chopped chocolate on the stovetop to melt together, and whisk the rest of the ingredients in a bowl. Once whisked, slowly add the chocolate mixture into the bowl. Pour the chocolate mixture into a few ramekins.
Next, pour a cup of water into the pressure cooker and add in the steam rack. Then, position the ramekins onto the steam rack. Program the pressure cooker for five minutes, then after cooking, do a slow pressure release for 15 minutes. Refrigerate the ramekins for four hours, then add whipped cream and cacao nibs for garnish.
For those who crave chocolate in the mornings, pressure cookers are great places to make oatmeal. We love adding our cocoa powder to our oatmeal, which can be done as you please, but a recipe from Hunger Thirst Play pulls out all the stops. It calls for:
1 cup of steel cut oats
1 ½ cups of almond milk, or a milk of your choice
1 ½ cups of water
2 tablespoons of TCHO Unsweetened Cocoa Powder
2 tablespoons of pure maple syrup
A pinch of salt
Add all of the ingredients to the pressure cooker, then cook on high pressure for six minutes. Then, vent to relieve pressure until safe to release. Serve with brown sugar and fruit!
To view all of TCHO’s chocolate baking supplies, visit the “Shop” tab on our website. Our selection of baking chocolate discs, cocoa powder, and nibs for garnish will work for any of your favorite chocolate pressure cooker recipes.