Instant Pot Chocolate Mousse
- 4 egg yolks
- 1/2 cup swerve
- 1/4 cup water
- 1/2 cup cacao
- 1 cup whipping cream
- 1/2 cup almond milk
- 1/2 tsp vanilla
- 1/2 tsp 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.
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