Confetti Egg Salad
| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Servings |
3 servings
|
Ingredients
- 1 cup heavy cream
- 2 oz semisweet chocolate finely chopped
- 2 oz bittersweet chocolate finely chopped
- 2 large egg yolks
- 2 tbsp sugar
- 1/4 tsp Vanilla
- pinch of salt
- 1 cup Water
- WHIPPED CREAM for serving optional
- additional grated chocolate or cinnamon for serving optional
Ingredients
|
|
Instructions
- Combine cream and chopped chocolates. Heat gently on the stove or in the microwave, whisking until chocolate melts and mixture is smooth. Do not boil.
- In a large bowl, whisk together egg yolks, sugar, vanilla and salt. Slowly whisk in chocolate cream mixture until well blended.
- Divide custard evenly amongst
3 ramekins or custard cups. - Pour 1 cup of water in the Instant Pot and insert the steam rack.
- Arrange
3 ramekins on the steam rack, then secure the lid, making sure the vent is closed. - Using the display panel select the MANUAL or PRESSURE COOKER function*. Use the +/- keys and program the Instant Pot for 5 minutes.
- When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
- Carefully remove the ramekins from the pot to a cooling rack. When completely cool, cover with plastic wrap and refrigerate for at least 4 hours.
- Serve with whipped cream and additional grated chocolate or cinnamon.
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