Instant Pot Chocolate Pots de Creme

Pots de creme is a French dessert custard that is delicious, but usually too fussy to make at home. But with and Instant Pot (get yours here: https://amzn.to/2QlkaDf), these delectable individual chocolate desserts are sooo much easier to make, this ultimate chocolate dessert just got put on the home-cooking menu!

Pots de creme, pronounced “POH duh KREHM”, are lighter than a pudding, denser than a mousse and always sinfully decadent!

This is the perfect make-ahead dessert. Whether you’re planning a sophisticated dinner and want to focus on the main course, or just planning ahead for a wonderful weeknight finish, these beautiful desserts can be made a day or two beforehand.

This recipe uses the perfect blend of semisweet and unsweetened chocolate to give a flavor that is rich without being either bitter or cloyingly sweet. Experiment with the mix of chocolate to find your perfect balance.

Lighter than a pudding, denser than a mousse and always sinfully decadent!


Ingredients:

  • 1 cup heavy cream
  • 2 oz semisweet chocolate, finely chopped
  • 2 oz bittersweet chocolate, finely chopped
  • 2 large egg yolks
  • 2 tbsp sugar
  • 1/4 tsp vanilla
  • Pinch of salt
  • 1 cup water
  • Whipped cream and additional grated chocolate or cinnamon for serving (optional)

Instructions:

  1. Combine cream and chopped chocolates. Heat gently on the stove or in the microwave, whisking until chocolate melts and mixture is smooth. Do not boil.
  2. In a large bowl, whisk together egg yolks, sugar, vanilla and salt. Slowly whisk in chocolate cream mixture until well blended.
  3. Divide custard evenly amongst 3 ramekins or custard cups.
  4. Pour 1 cup of water in the Instant Pot and insert the steam rack.
  5. Arrange 3 ramekins on the steam rack, then secure the lid, making sure the vent is closed.
  6. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 5 minutes.
  7. When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
  8. Carefully remove the ramekins from the pot to a cooling rack. When completely cool, cover with plastic wrap and refrigerate for at least 4 hours.
  9. Serve with whipped cream and additional grated chocolate or cinnamon.

*The MANUAL and PRESSURE COOK buttons are interchangeable.