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–+ servings
Instant Pot Chocolate Orange Pots – vegetarian recipe
Stav Kogan

Instant Pot Chocolate Orange Pots

A silky, rich chocolate custard infused with a bright hint of orange, all coming together in under 30 minutes. This decadent and impressive dessert is low-carb, keto-friendly, and the perfect guilt-free indulgence.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 cup
Calories: 267
Ingredients Method Nutrition

Ingredients
  

  • 2 cups (480 ml) heavy cream
  • ¼ cup (45g / 1.59 oz) unsweetened dark chocolate, finely chopped
  • 3 large eggs
  • 1 tsp (5 ml) orange zest
  • 1 tsp (5 ml) stevia powder, or to taste
  • 1 tsp (5 ml) vanilla extract
  • ½ tsp salt
  • Optional for serving: Whipped cream, extra orange zest
  • for Perfection
  • Use high-quality dark chocolate (70% cacao or higher) for a deeper, more complex flavor.
  • The custards will still have a slight jiggle in the center when they finish cooking. This is normal! They will firm up completely as they chill in the refrigerator.
  • For a different flavor profile, swap the orange zest for 1 teaspoon (5 ml / 0.2 fl oz) of instant espresso powder for a rich mocha pot de crème.

Method
 

  1. Directions1. Select the 'Sauté' function on your Instant Pot.
  2. Pour in the heavy cream, chopped dark chocolate, stevia powder, vanilla extract, orange zest, and salt. 2.
  3. Stir continuously until the mixture comes to a gentle simmer and the chocolate is completely melted and smooth. Press 'Cancel' to turn off the heat. 3.
  4. In a separate bowl, lightly whisk the 3 eggs. To temper the eggs, slowly pour about half a cup of the hot chocolate mixture into the eggs while whisking vigorously. This prevents the eggs from scrambling. 4.
  5. Pour the tempered egg mixture back into the Instant Pot, whisking constantly until everything is well combined into a smooth custard base. 5.
  6. Divide the mixture evenly among 4 small mason jars or ramekins.
  7. Cover the jars with their lids, screwing them on until just 'fingertip tight' (do not overtighten). 6.
  8. Pour 2 cups (480 ml) of water into the inner pot of the Instant Pot and place the trivet inside. Carefully arrange the jars on the trivet. 7. Secure the Instant Pot lid and set the steam release valve to the 'Sealing' position. 8. Select 'Manual' or 'Pressure Cook' and set the timer for 10 minutes at high pressure. 9.
  9. Once the timer finishes, perform a quick release by carefully moving the steam valve to the 'Venting' position. 10.
  10. Once the pin drops, open the lid and use tongs to carefully remove the hot jars.
  11. Let them cool to room temperature on a wire rack before transferring them to the refrigerator to chill for at least 4 hours, or until fully set. 11.
  12. Before serving, top with a dollop of whipped cream and a sprinkle of fresh orange zest.
  13. Don't skip tempering the eggs!
  14. Adding the hot cream mixture to the eggs slowly is crucial to prevent them from scrambling and ensures a silky-smooth custard.

Nutrition

Calories: 267kcalCarbohydrates: 2.4gProtein: 5.6gFat: 26.2g

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