Instant Pot Chocolate Pots de Créme
Savor the rich chocolate flavor in these rich pots de creme. They’re surprisingly easy to prepare and cook in an Instant Pot.
These Instant Pot chocolate pots de créme are rich, creamy, and chocolatey, and they are surprisingly easy to prepare and bake in the Instant Pot.
If you’re craving an elegant dessert that doesn’t require the oven, these Instant Pot chocolate pots de crème are an excellent choice. Made with just a few simple ingredients, this classic French custard turns out ultra-creamy and deeply chocolatey with very little effort. The Instant Pot provides consistent and gentle heat, which makes it ideal for delicate custards like these. Once chilled, they’re topped with whipped cream and chocolate curls for a beautiful and indulgent finish.
Recipe Variations
- Use semisweet or milk chocolate for a lighter, sweeter flavor.
- Add 1 to 2 teaspoons of instant espresso powder to enhance the chocolate flavor.
- Infuse the milk with orange zest or a cinnamon stick before adding it to the chocolate.
- Replace the vanilla with almond extract or a splash of liqueur such as Grand Marnier or Chambord.
- Top with berries, candied orange peel, or crushed toffee instead of chocolate curls.
??Instant Pot Pots de Créme Tips
- Let the ramekins sit uncovered at room temperature for about 10 to 15 minutes after cooking to prevent condensation before refrigerating.
- Use a fine-mesh strainer to pour the pot de créme custard mixture into ramekins for an extra smooth texture.
- If your Instant Pot is deeper, you may be able to stack ramekins using a second trivet.
How to Store
Refrigerate: Cover the pots de crème tightly and refrigerate for up to 4 days.
Freeze: Freezing is not recommended, as the custard texture may change once thawed.
Instant Pot Chocolate Pots de Créme
Ingredients
- 3 ounces bittersweet chocolate, or semisweet
- 1 1/2 cups half-and-half
- 3 large egg yolks
- 2 1/2 tablespoons sugar
- 1 teaspoon vanilla extract
- Pinch salt
- 1/2 cup heavy whipping cream
- 1 tablespoon sugar or powdered sugar
- 1/4 teaspoon vanilla extract
- Garnish: chopped chocolate or chocolate curls
Instructions
- Prepare the Instant Pot: Add 1 cup of water to the Instant Pot inner pot. Place a baking sling or trivet with handles in the pot. Or place a trivet in the pot and fashion a sling with a sheet of foil.
- Prepare the Custard Mixture: Break the chocolate up and put it in a medium bowl. Add the half-and-half to a saucepan and heat until it begins to simmer.Pour the hot milk over the half and half and stir until the chocolate has melted. Add the sugar, 1 teaspoon of vanilla, and a dash of salt. Whisk the egg yolks into the chocolate mixture.
- Fill the Ramekins: Pour the chocolate mixture into four 5-ounce ramekins. Cover the ramekins tightly with foil and carefully (don’t tip them) place them on the trivet, layering as necessary.
- Pressure Cook: Lock the Instant Pot lid in place and make sure the steam release vent is in the sealing position. Select the pressure cook or manual setting, set it to high pressure, and program the time for 7 minutes. When the time is up, let the pressure release naturally for 10 minutes and then carefully release the remaining pressure. Remove the pots de créme to a rack to cool. Refrigerate if not serving right away.
- Whip the Cream: Meanwhile, put the whipping cream in a medium bowl. Using an electric mixer, beat the whipping cream until it forms soft peaks. Add the sugar and 1/4 teaspoon of vanilla and continue beating to firm peaks.
- Serve: Top the pots de crème with freshly whipped cream and sprinkle with chopped chocolate or chocolate curls.