Every week, as long as I’m not too busy with work, I like to make my boyfriend a little treat to take with him to his friends. He hangs out with a group of dudes every week to play games and have some ‘man time’, an activity that is not only great for him, but allows me to bake and create sweet things without ending up eating it all myself. I’ve made all sorts of treats, most from scratch, although sometimes I’ll make box cupcakes and call it good. Every time I see his friends at parties and gatherings they express their gratitude, so I’m happy to continue. There’s just something about feeding others and having them enjoy it that brings me a ton of joy.
As I’ve already written before, I got an Instant Pot recently and have been loving creating new dishes in it. I found this great recipe for chocolate pots de creme online, and adapted parts of it to suit what I had on hand. I made mind in small mason jars, although they are so rich I think I would prefer to make them in ramekins in the future. I served them with graham crackers (my boyfriends idea!), although if I were making them for myself I would have bought fresh berries… next time I guess. The ‘finished’ pictures were taken by him-they didn’t assemble the whipped cream and graham crackers until after they ate dinner, so I wasn’t there to take the photos myself. I think he did a pretty good job, though! It’s amazing the quality you can get with phones, these days.
Recipe: Chocolate Pots in the Instant Pot
1 1/2 c. Heave Whipping Cream
1/2 c. whole milk
5 egg yolks
1/4 c. sugar
1/8 tsp. salt
6 oz. milk chocolate chips
2 oz. dark chocolate chips
In a saucepan heat the whipping cream and milk on medium to medium high heat, stirring frequently. While the cream mixuture is heating up, whisk the eggs yolks, sugar, and salt together until the sugar has dissolved. After the cream mixture has some to a simmer, slowly add it to the egg mixture, whisking constantly. You do not want to go too fast, or else the eggs will curdle. After two have been mixed together, whisk in the chococlate chips, continuing to whisk until they are completely melted.
Pour the chocolate cream mixture into ramekins, or into 4 oz. mason jars. Cover with tin foil.
In your instant pot add 1.5 cups of water, and place your trivet on top. Stack the ramekins on top of the trivet. Depending on your instant pot, if you are using mason jars you might need to do 2 batches. Seal the instant pot, making sure that the vent is also set to ‘sealing’. Manual set the instant pot on high pressure for 6 minutes. Let the pressure natural release for 10 minutes, before releasing the rest of the pressure using quick release. Uncover the ramekins and let set out to cool, before placing in the fridge for several hours or overnight. Top with some whipped cream and fruit or graham crackers and enjoy!