So, you got an Instant Pot and now you're wondering what sweet magic you can make with it. Let me tell you about this Instant Pot Chocolate Mousse. It's not just any dessert - it's a game changer. Quick to make (only 15 minutes), and it turns out perfect every time.
Table of Contents
Why This Recipe Works
This Instant Pot Chocolate Mousse is a big win for several reasons. First, it's super easy. You don't need to be a pro chef to make a dessert that'll wow everyone. Plus, it's fast. No waiting around for hours for it to set. Just mix, cook, and chill for a bit. Perfect for last-minute cravings or surprise guests.
Another reason to go for it? It's incredibly creamy and chocolatey. Every spoonful is rich and satisfying. You get that luxurious texture and deep chocolate flavor without the hassle of traditional methods. It's a foolproof way to impress yourself and others, proving that gourmet desserts don't need to be complicated.
Ingredients
Heavy Cream: The base of our mousse, making it rich and creamy. Substitute with coconut cream for a dairy-free version.
Semi-sweet Chocolate Chips: These melt into the perfect chocolatey goodness. Dark chocolate works too if you prefer a deeper taste.
Egg Yolks: They thicken the mousse, giving it that classic texture. For an egg-free alternative, try a little cornstarch mixed with water.
Sugar: Just enough to sweeten the deal. Feel free to use your favorite sugar substitute if needed.
Vanilla Extract: Adds that hint of vanilla, rounding out the chocolate flavor beautifully. No real substitute for this classic.
Tips
- Make sure to whisk constantly when adding the egg yolks to avoid scrambling.
- Use a sieve when pouring the mixture into the cups to catch any lumps.
- Chill the mousse for at least an hour before serving; it gets better as it sets.
- Decorate with whipped cream or chocolate shavings for an extra special touch.
- Try different toppings like berries, nuts, or mint for variety.
How to Serve
Serve it in fancy glasses for an elegant finish or in small jars for a casual yet chic vibe. It's versatile and fits any occasion.
For a dinner party, layer it with crushed cookies at the bottom for a surprise crunch. Hosting a cozy movie night? Top the mousse with mini marshmallows and a drizzle of caramel sauce. And for those who love a bit of freshness with their chocolate, adding a layer of raspberry coulis beneath the mousse creates a delightful contrast.
More Chocolate Recipes
Instant Pot Chocolate Mousse
Ingredients
- 1 ½ cups heavy cream
- 1 cup semi-sweet chocolate chips
- 3 egg yolks
- ¼ cup sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Combine the heavy cream and chocolate chips in the Instant Pot. Set to sauté mode and stir until the chocolate melts.
- In a bowl, whisk the egg yolks and sugar until smooth. Gradually whisk in some of the hot chocolate mixture to temper the eggs.
- Slowly pour the egg mixture back into the Instant Pot, stirring constantly. Cook for another 2-3 minutes until slightly thickened.
- Stir in the vanilla extract and a pinch of salt. Pour through a sieve into serving dishes.
- Chill for at least one hour before serving. Enjoy as is, or top with your favorite garnishes.
Nutrition
Notes
- Make sure to whisk constantly when adding the egg yolks to avoid scrambling.
- Use a sieve when pouring the mixture into the cups to catch any lumps.
- Chill the mousse for at least an hour before serving; it gets better as it sets.
This recipe is a keeper. Very good.
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.