Print

Decadent Instant Pot Chocolate Espresso Pots de Crème

Instant Pot chocolate espresso pots de crème - featured image
Print Recipe

A rich, smooth, and velvety chocolate espresso custard made effortlessly in the Instant Pot, perfect for impressing guests or treating yourself.

Ingredients

Scale
  • 6 ounces bittersweet or semi-sweet chocolate (60-70% cacao)
  • 1/2 cup freshly brewed espresso (120 ml)
  • 2 cups heavy cream (480 ml)
  • 1/2 cup whole milk (120 ml)
  • 4 large eggs, room temperature
  • 4 egg yolks
  • 1/3 cup granulated sugar (65 grams)
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • Optional: whipped cream or cocoa powder for garnish
  • Optional: chocolate shavings or espresso beans for garnish

Instructions

  1. Brew 1/2 cup (120 ml) of strong espresso. Chop 6 ounces (170 grams) of bittersweet chocolate into small pieces and place in a heatproof bowl. Pour hot espresso over chocolate and let sit for a minute, then stir until melted and smooth. Set aside to cool slightly.
  2. In a medium bowl, whisk together 4 large eggs and 4 egg yolks with 1/3 cup (65 grams) granulated sugar until light and slightly frothy, about 2 minutes.
  3. In a saucepan over medium heat, combine 2 cups (480 ml) heavy cream and 1/2 cup (120 ml) whole milk. Warm until just simmering (small bubbles around edges, not boiling). Remove from heat and stir in 1 teaspoon vanilla extract and a pinch of salt.
  4. Slowly pour the warm cream mixture into the egg mixture, whisking constantly to avoid scrambling. Then whisk in the melted chocolate-espresso mixture until fully incorporated. Strain through a fine mesh sieve if needed for smooth texture.
  5. Divide the custard evenly among 6 to 8 ramekins (about 6-ounce or 180 ml size), leaving space at the top.
  6. Pour 1 cup (240 ml) water into the Instant Pot insert. Place the trivet inside and arrange the ramekins on top, ensuring they don’t touch the water.
  7. Seal the Instant Pot lid and set valve to sealing. Cook on high pressure for 15 minutes. Allow natural pressure release for 10 minutes, then quick release any remaining pressure.
  8. Remove ramekins carefully and let cool to room temperature. Cover with plastic wrap and refrigerate for at least 2 hours, preferably overnight.
  9. Before serving, optionally top with whipped cream, cocoa powder, chocolate shavings, or espresso beans.

Notes

Slowly whisk hot cream into eggs to prevent scrambling. Use a fine mesh sieve for silky texture. Natural pressure release helps avoid cracking custard. Fresh espresso is preferred for authentic flavor. Refrigerate at least 2 hours or overnight for best results. Avoid freezing to maintain texture.

Nutrition

Keywords: Instant Pot, chocolate pots de crème, espresso dessert, custard, easy chocolate dessert, pressure cooker dessert

Find it online: https://pokirecipes.com/decadent-instant-pot-chocolate-espresso-pots-de-cr-e-me-recipe-easy-and-perfect/