- Cooking at the table
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01. February 2015
Prepare the pressure cooker by adding one cup of water and the rack or trivet and set aside.
In a small heat-proof container, such as a small fondue pot or ramekin, add the chocolate in large chunks and measure their weight. Then, add the same amount of fresh cream , sugar and liquor – if using.
Lower the un-covered container into the pressure cooker.
Close and lock the lid of the pressure cooker. Turn the heat up to high and when the cooker reaches pressure, lower to the heat to the minimum required by the cooker to maintain pressure. Cook for 1 minute at high pressure.
When time is up, open the cooker by slowly releasing the pressure.
Open the pressure cooker tilting the lid so the condensation does not fall back onto the container. Using tongs, or an oven-glove-covered-hand, pull out the container. Then, using a fork quickly stir the contents of the ramekin vigorously for about a minute. At first the chocolate will break apart and look like it’s never going to come together, but keep stirring until it becomes a smooth dark-brown mixture.
Serve immediately or transfer to a fondue stand with the heat/flame set at medium.