Instant Pot Chocolate Mousse Recipe. A chocolate mousse dessert in filled ramekins and cooked in an instant pot, microwaved the mix first.
Instant Pot Chocolate Mousse Recipe.
An easy and amazing Instant pot chocolate mousse recipe idea to create for a dessert. Ramekins filled with the chocolate mousse ingredients that uses a microwave to cook and then set in the instant pot with water. Follow the method of how to cook these chocolate mousses in an instant pot in the recipe attached.
Ingredients
A few home or kitchen ingredients is all you need. Cocoa powder, milk, cream, egg yolks, water and salt. (View the exact measurements and ingredients you need in the recipe attached.)
How To
Separate the egg yolks to the egg whites and keep aside. Firstly whisk the egg yolks well.
Once that is done then you add the swerve as well as the cocoa and water then microwave as specified on the recipe.
What can I use instead of Swerve?
The Swerve substitutes that will work best are the other keto sweetener blends, pure erythritol, and xylitol.
Can I substitute sugar for Swerve?
How does Swerve measure compared to sugar? Swerve measures just like sugar. There are no conversion charts needed when baking and cooking with Swerve. If your recipe calls for half a cup of sugar, you simply replace it with half a cup of Swerve.
After the microwave, you well add the milk and the whipped cream.
That should sit for at least 10 minutes.
Then add the remaining ingredients and whisk well.
Add the chocolate mixture to jars, or ramekins.
I used 3-ounce ramekins for this dessert. Pour the mixture in evenly, and cover with aluminum foil.
Pour the water into the instant pot. Place the trivet in your Instant pot and place each ramekin in your instant pot.
Set the instant pot to the required temperature and cook the chocolate mousse till its done. Then cool on a cooling rack for at least 2 hours.
You may serve the instant pot chocolate mousse, immediately after the cooling or place in the fridge and refrigerate overnight.
Decorate as you please or with a dollop of whipped cream and a lovely red strawberry or blue berry. Any fruit you have available. Sprinkle chocolate chips on top as well. Place the bowls on top of a decorative white plate.
This desert is a hit for all family members.
Recommendations
(click the highlighted heading for the recipe)
More mousse recipe ideas to create. —-> Easy Mousse Cake Ideas and Healthy Chocolate Avocado Mousse and 12 Easy Mousse Sweet Treat Recipe
A delicious cheesecake recipe idea to create in an instant pot —-> Instant Pot Caramel Apple Cheesecake
Some recipe ideas for Christmas desserts. —–> 24 Christmas Fancy Dessert Recipes
and these ideas —–> 16 Easy Valentines Snacks Recipes
PrintInstant Pot Chocolate Mousse Recipe
Instant Pot Chocolate Mousse Recipe. A chocolate mousse dessert in filled ramekins and cooked in an instant pot, microwaved the mix first.
- Prep Time: 8
- Cook Time: 15 min
- Total Time: 23 min
- Yield: 6
- Category: Desserts, snack
- Method: Cooking and Appliances Recipes, instant pot
Ingredients
- 4 Egg yolks
- 1/4 Cup of water
- 1/4 Cup of Cocoa<br>some swerve or other sugar substitute To taste.
- 1 Cup of Whipped cream
- 1/2 Cup of cows milk
- 1/2 Tsp of vanilla essence
- 1/2 Tsp of salt
Instructions
- Place your egg yolks in a medium size bowl. Whisk well.
- To the bowl add swerve, water, and your cacao. Microwave for 2 minutes. Stop The microwave every 30 seconds to whisk.
- Add in your milk and whipping cream. Whisk well.
- Let that sit for about 10 minutes. Then add in the remaining ingredients: vanilla and sea salt. Whisk well.
- Add the chocolate mixture to jars, or ramekins. I used 3-ounce ramekins for this dessert. Pour the mixture in evenly, and cover with aluminum foil.
- Add one and a half cups of water to your instant pot. Place the trivet in your Instant pot and place each ramekin in your instant pot. For these specific ramekins I had four on the bottom and two setting on top for a different layer.
- Set your instant pot to high pressure for 10 minutes. Once it is done cooking, do a quick release by holding the valve toward you with a hot pad or towel.
- Remove each ramekin with tongs and transfer to a cooling rack. Allow them to cool for about two hours. You can serve immediately, or you can refrigerate them overnight. Enjoy!
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