Instant Pot Chocolate Espresso Pudding
shared by Jennifer
Details:
-
PT20M
- Prep Time: 20 Minutes PT30M
- Cook Time: 30 Minutes PT50M
- Total Time: 50 Minutes
- Difficulty: Novice
- Serves: 6 people
- Cuisine: American
Prepare 4 to 6 serving size ramekins.Stir in the espresso powder into the boiling water. Add in the milk and dark chocolate. Stir and microwave for 30 seco
Ingredients:
- 1 tablespoon espresso powder
- 1/4 cup boiling water
- 4 ounces (5 squares) of milk chocolate
- 4 ounces (5 squares) of dark chocolate (70% cacao or higher)
- 1 cup of heavy cream
- 1/2 cup milk
- 3 tablespoons sugar or to taste
- 1 3 inch stick of cinnamon
- 1 teaspoon vanilla extract
- 3 egg yolks
- 1 whole egg
- 2 tablespoons creme fraiche or sour cream
- Grated chocolate
Directions:
- Prepare 4 to 6 serving size ramekins.
- Stir in the espresso powder into the boiling water. Add in the milk and dark chocolate.
- Stir and microwave for 30 seconds. This will make this soft enough to add to the milk and cream.
- Place the cream, milk and sugar in a saucepan with the cinnamon stick and bring to a boil. Turn off the heat.
- After 5 minutes, remove the cinnamon stick. Add in the chocolate espresso mixture and mix well. Allow the mixture to cool down.
- In a separate bowl, mix the egg yolks with the egg and vanilla extract. Stir into the cooled milk mixture.
- Divide evenly with the prepared ramekins. Cover with foil.
- Place a trivet in the instant pot. Add in 1 cup of water. Place the ramekins over the trivet. You can carefully stack if needed.
- Set to high pressure steam setting for 20 minutes. Allow a natural steam release.
- Chill for 2 to 3 hours.
- Serve garnished with creme fraiche and grated chocolate.