Decadent Instant Pot Chocolate Custard
Also known as pots de creme, this Instant Pot chocolate mousse is out-of-this-world!
Instant Pot chocolate custard is sure to become one of your favorite, most decadent Instant Pot desserts!
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Well friends, it’s official–the Instant Pot can do just about everything!
I mean, I knew I could proof dough in the Instant Pot, make yogurt in the Instant Pot, and even make all sorts of Instant Pot cakes!
But wait, it gets better! Now I’ve learned that I can make Instant Pot chocolate custard, and my world is complete.
More Instant Pot Chocolate Desserts You’ll Love:
How to Make Pots de Creme in the Instant Pot
Now it’s only fair that I get technical here for just a minute, because some people use the terms mousse and custard interchangeably.
In the lovely country of France, these delicious desserts would be called pots de creme, which means pot of cream or pot of custard.
Custard is usually a cooked dessert that includes egg yolks, which is exactly what we have here. Mousse is typically an uncooked, fluffy whipped dessert.
Because this custard is super creamy, and the texture is actually light and not thick and pudding-like at all, I could see why some people would call it a mousse. But it’s *technically* a custard, so that’s what I’m calling it!
Let’s be honest, though–as long as it tastes good, most people don’t care what you call it!
How to Make Instant Pot Chocolate Custard
It’s really easy to make this delightful dessert! I love that you don’t have to melt chocolate for this recipe–cocoa powder does the trick!
Ingredients You’ll Need:
- Egg yolks
- Powdered sugar
- Cocoa powder
- Water
- Heavy whipping cream
- Milk
- Vanilla extract
- Sea salt
How to Make It:
(Full printable recipe is available below)
Combine and heat. First, in the bowl of a stand mixer (or in a medium mixing bowl with a whisk), whisk together the egg yolks, powdered sugar, cocoa powder, and water until smooth.
In a medium saucepan over medium heat, warm the milk and cream. Do not let it boil–you’re just getting it to where it’s hot to the touch.
Slowly mix together. With your mixer on low speed (of while whisking by hand), very slowly add the hot cream/milk mixture to the yolks, adding a little bit at a time.
It’s important to do this slowly because you don’t want to cook the eggs!
Add the vanilla and sea salt and stir. If your mixture has lumps in it, you may want to pour it through a fine mesh sieve before pouring it in the ramekins.
Pressure cook. Use a ladle to transfer the mixture into ramekins, then cover each ramekin tightly with foil.
Pour 1 1/2 cups of water into the insert pot of the Instant Pot. Set the ramekins on the trivet, stacking as needed to fit them in.
Cook on high pressure for 10 minutes, followed by a natural release.
Cool and serve. After the pressure has released, remove the ramekins and their foil. Let them cool to room temperature, then transfer to the refrigerator to chill for a couple of hours before serving.
Notes and Adaptations:
- You can use 3-oz or 6-oz ramekins for this chocolate custard, depending on what you have on hand and how many servings you need.
- Serve garnished with whipped cream and berries, if desired!
Recommended Equipment:
Decadent Instant Pot Chocolate Custard
This rich and creamy Instant Pot chocolate custard is the perfect decadent sweet treat after a long day!
Ingredients
- 4 egg yolks, well-beaten
- 1/2 cup powdered sugar
- 1/4 cup cocoa powder
- 1/4 cup water
- 1 cup heavy whipping cream
- 1/2 cup milk
- 1/2 tsp vanilla extract
- 1/4 tsp sea salt
Instructions
- In the bowl of a stand mixer (or in a medium mixing bowl with a whisk), combine the beaten egg yolks with the powdered sugar, cocoa powder, and water. Whisk well to combine until smooth.
- Combine heavy cream and milk in a medium saucepan over medium heat. Stir frequently as the mixture heats up. Do not boil! You just want it to become hot to the touch. Once heated through, remove from heat.
- With the mixer on low speed (or while hand-whisking), very slowly add the hot cream to the yolk mixture. Do this just a little bit at a time to avoid cooking the eggs.
- Add vanilla extract and sea salt. If your mixture is lumpy, pour it through a fine mesh sieve to separate the lumps.
- Ladle mixture into six 3-oz ramekins or four 6-oz ramekins/custard cups. Tightly cover each ramekin with aluminum foil.
- Place the trivet in the insert pot of your Instant Pot. Pour 1.5 cups of water into the bottom of the insert pot.
- Carefully transfer the ramekins to the trivet, stacking as needed.
- Close the lid and set the vent to the sealed position. Select a cook time of 10 minutes at high pressure.
- Once the cook time is complete, allow a natural release of pressure. After the pressure has released and the valve has dropped, carefully remove the lid.
- Remove the ramekins using tongs or an oven mitt. Allow them to cool to room temperature, then transfer to the refrigerator for at least two hours to chill.
Notes
Serve with berries and whipped cream, if desired.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 348Total Fat: 27gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 254mgSodium: 186mgCarbohydrates: 21gFiber: 1gSugar: 15gProtein: 6g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
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2. No need to thaw before cooking in the Instant Pot--meals can cook from frozen!
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