Coffee and cocoa come together in this silky custard. Pronounced POH-duh-KREM (think fancy French dessert), it can be made in the morning and chilled all day before serving.
PREP TIME: 15 minutes
FUNCTION: Sauté (Normal); Pressure/Manual (High)
closed pot: 15 minutes
TOTAL TIME: 30 minutes + 20 minutes cool + 3 hours chill
RELEASE: Quick
SERVES: 4
PREP
Combine espresso powder, vanilla, and half-and-half in the Instant Pot®. Whisk to dissolve espresso powder. Select sauté and adjust to normal. Bring half-and-half mixture just to boiling. Press cancel and stir in chocolate.
In a medium bowl combine sugar and egg yolks. Whisk until thick and well combined.
Ladle approximately ⅓ cup hot chocolate mixture into the egg mixture. Whisk well. Pour all of egg mixture into the chocolate mixture; mix until smooth.
Ladle custard into four 6-ounce ramekins; set aside. Remove inner pot and wash. Carefully cover pots de crème with foil.
Return clean inner pot to the cooker. Place trivet in the pot, tucking handles underneath. Add water to pot. Arrange three of the ramekins evenly on the trivet. Set remaining ramekin on top of the other three. Secure the lid on the pot. Close the pressure-release valve.
COOK
Select manual and cook at high pressure for 6 minutes. When cooking is complete, use a quick release to depressurize.
SERVE
Carefully remove pots de crème from pot. Transfer to a wire rack. Cool for 20 minutes, then transfer to the refrigerator. Let chill for at least 3 hours.
To serve, remove foil from ramekins. If desired, top each dessert with a dollop of whipped cream and a sprinkle of cinnamon. Serve cold.