Chocolate Pots de Creme


  • 1 cup heavy cream
  • 2 oz semisweet chocolate
  • 2 oz bittersweet chocolate
  • 2 large egg yolks
  • 2 tbsp sugar
  • 1/4 tsp Vanilla
  • pinch of salt
  • 1 cup Water
  • additional grated chocolate
  • 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.
  • In a large bowl, whisk together egg yolks, sugar, vanilla and salt. Slowly whisk in chocolate cream mixture until well blended.
  • Divide custard evenly amongst 3 ramekins or custard cups.
  • Pour 1 cup of water in the Instant Pot and insert the steam rack.
  • Arrange 3 ramekins on the steam rack, then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOKER function*. Use the +/- keys and program the Instant Pot for 5 minutes.
  • When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
  • 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.
  • Serve with whipped cream and additional grated chocolate or cinnamon.
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