Chocolate mousse fulfils your chocolate cravings at anytime! It tastes so delicious that you can’t get enough of it. It’s a hearty and creamy treat for everyone.
This Instant Pot Chocolate Mousse is a great dessert for dinner party, or a family gathering.
Can I use dairy milk?
Sure. If you don't have almond milk, feel free to replace it with ½ cup of cow's milk or even soy milk.
Instant Pot Chocolate Recipes
Instant Pot Chocolate Mousse
A creamy and smooth mousse made in an Instant Pot is perfect for satisfying your chocolate craving.Print Pin Rate
- 4 egg yolks
- ½ cup swerve
- ¼ cup water
- ½ cup cacao
- 1 cup whipping cream
- ½ cup almond milk
- ½ teaspoon vanilla
- ½ teaspoon sea salt
- Take a bowl and add egg, mix well.
- Take a saucepan and add swerve, water, cacao and whisk well.
- Add almond milk, cream and whisk well.
- Let it for a while and add vanilla and salt, mix well.
- Turn of the stove and 1 tablespoon of warm chocolate with this mixture and mix well.
- Pour this mixture into jars.
- Add 1½ cups of water in the instant pot.
- Place jars o the trivet and trivet in the instant pot.
- Close the lid of the instant pot.
- Set the instant pot to “Manual” at high pressure for 6 minutes, release the pressure quickly through steam vent.
- Open the lid, take out jars.
- You can refrigerate them for 6 hours and then use.
Calories: 282kcal Carbohydrates: 22g Protein: 5g Fat: 28g Saturated Fat: 16g Polyunsaturated Fat: 1g Monounsaturated Fat: 7g Cholesterol: 221mg Sodium: 291mg Potassium: 52mg Fiber: 2g Sugar: 1g Vitamin A: 907IU Vitamin C: 1mg Calcium: 80mg Iron: 1mg
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2 thoughts on “Instant Pot Chocolate Mousse”
This is an easy and great tasting mousse. However instructions a bit unclear.
I combined the ingredients in 2 & 3 before heating. I also added 3 squares of unsweetened chocolate (grated) for extra flavour. That determined how much to heat it, melt the chocolate. You add small amounts of the hot mix to the egg yolks to warm them up, 1 tblsp at a time. That way they don’t curdle. It isn’t stated but based on my previous experience I assumed containers must be covered. I used 1/2 ramekins (5) and tightly covered with foil for me the perfect time was 10 min cook with full natural release. Different size containers need different cook times. I like mine to be quite firm as I keep them in fridge for a bit before eating all.
These directions were not proof read. Step 5 is very unclear.