Instant Pot Chocolate Mousse

Course Dessert
Cuisine American
Keyword Chocolate Mousse, egg
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 5
Calories 251kcal


  • 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.


Calories: 251kcal