Instant Pot Chocolate Pots De Crme
This Instant Pot Chocolate Pots De Crme is a decadent, creamy dessert that's quick and easy to make!
Servings: 4 servings
Ingredients
- 2 cups heavy cream
- 5 large egg yolks (room temperature)
- 1/4 cup white sugar
- 8 ounces bittersweet or semisweet chocolate (melted)
- Pinch salt
- Whipped cream (for serving, optional)
- Grated chocolate (for garnish, optional)
- Berries (for garnish, optional)
Instructions
- In a mixing bowl, combine the melted chocolate and a pinch of salt. Set aside to cool slightly while you prepare the egg yolk mixture.
- In another bowl, whisk together the egg yolks and white sugar until the mixture becomes pale and slightly thickened, about 2-3 minutes.
- Gradually add the heavy cream to the egg yolk mixture, whisking continuously to ensure everything is well incorporated. Pour in the slightly cooled chocolate mixture and whisk until smooth.
- Pour the chocolate custard into individual ramekins, filling each about three-quarters full. Cover each ramekin with aluminum foil.
- Add 1 cup of water to the Instant Pot's inner pot. Place the trivet inside and arrange the ramekins on top of the trivet. Close the lid and set the valve to sealing.
- Select the manual setting on your Instant Pot and cook on high pressure for 8 minutes. Allow the pressure to release naturally for 10 minutes, then perform a quick release for any remaining pressure.
- Carefully remove the ramekins from the Instant Pot and let them cool slightly at room temperature. Once cooled, refrigerate for at least 2 hours, or until set.
- When ready to serve, top each pot de creme with a dollop of whipped cream, a sprinkle of grated chocolate, and a few fresh berries. Enjoy!
Equipment
- Instant Pot
- Mixing Bowl
- Whisk
- Measuring cups and spoons
- Ramekins
Notes
- Ensure egg yolks are at room temperature for the best texture.
- Cover ramekins with aluminum foil to prevent condensation.
- Allow sufficient chilling time for the custards to set properly.