Instant Pot Recipes | Instant Pot Chocolate Custard | Chocolate Custard #instantpot #chocolate #custard

Instant Pot Chocolate Custard | Chocolate Custard is a decadent and creamy chocolate custard dessert. Baked chocolate custard made in an Instant Pot is effortless and quick. This Pressure Cooker Chocolate Pots de Crème recipe is elegant enough for entertaining, but simple enough for a casual weeknight dessert.

Desserts are one of my favorite things to make in the pressure cooker. I bought these fun, squatty 1/2 pint mason jars specifically for making desserts in a pressure cooker.

Instant Pot Chocolate Custard | Chocolate Custard

Prep Time 10 mins

Cook Time 3 mins

Natural Depressurizing 10 mins

Total Time 3 mins

4 ingredients and 3 mins of pressure cooking - nothing can get simpler than making a chocolate custard in the instant pot. Perfectly smooth and creamy this custard is to die for. 

Ingredients

Chocolate Custard

• 4 oz (113 gms) Dark Chocolate
• 2 cups Milk
• 3 eggs
• 3 tbsp sugar
• 1 tsp Vanilla essence optional

Carrots

• 50 gms White Chocolate
• 1 tsp Oil
• 2 drops of orange food colour
• 6-7 strawberries

Oreo Soil

• 6-7 oreos

Instructions

Chocolate Custard

1. Chop the chocolates finely and transfer to a bowl.
2. In a saucepan over a medium heat, bring the milk to boil. Once boiled add it to the chopped chocolates. Wait for a minute and then mix to melt the chocolates completely. Set aside
3. In another bowl add in the eggs, sugar and essence. Beat for 2-3 mins until combined.
4. Now stirring the chocolate mixture continuously and with constant speed transfer the egg mixture to the chocolate mixture and mix until combined.
5. Filter the entire mixture atleast 2 times to get a smooth consistency.
6. Transfer to the ramekins to 3/4th of its height. Cover it loosely with aluminium foil.
7. To your instant pot add 2 cups of water. Place the trivet and place these ramekins on top.
8. Close with the lid. Turn the knob to sealing position. Set the timer to 3 mins using pressure cool or manual button.
9. After the timer goes off. Let it depressurize for exactly 10 mins and then do a quick release to release out any pressure.
10. Open the lid and take the ramekins out.
11. The custard would have a slight jiggle which would set completely on cooling.
12. Let it sit at room temperature for 20 mins and then chill in the refrigerator for 4 hours.
13. Meanwhile prepare the carrots and oreo soil

Oreo Soil.

1. Simply grind 6-7 oreos along with the cream in your food processor or mixer.

Strawberry Carrots.

1. In a microwave safe bowl, add chocolates, oil and food colour. Microwave for a minute with 15 sec interval until the chocolate is all melted and mixed.
2. Add more oil if you feel the chocolate is thick
3. Transfer to a small glass so that it is easier to dip the strawberries into it.
4. Start dipping one strawberry at a time by holding the top leaves in between your fingers for grip. Allow the excess chocolate to drip off before placing it on a tray lined with parchment paper or silicon mat. Since the strawberries are cold straight from the fridge the chocolate would set immediately.
5. Transfer the remain chocolate to a parchment paper cone. Draw zig zag lines on top of the set chocolate to create character to the carrots. Allow to set too.

To Assemble.

1. Take the chocolate custard out of the refrigerator. Pat with kitchen paper to collect the condensation if any.
2. Add the oreo soil on top and place the carrots.
3. Now on the other side place just the leaves of the strawberries indicating that the carrots are yet to be harvested.
4. To the carrot on top, add in some oreo soil to indicate that it is just taken out from the ground.
5. Enjoy your Easter dessert.

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