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Confetti Egg Salad
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
4 servings
|
Ingredients
- 1 stick butter cut into
8 pieces - 1 cup semi-sweet chocolate chips
- 1 tbsp instant coffee granules
- 1 cup powdered sugar
- 3 eggs
- 1 egg yolk
- 1 tbsp Vanilla
- 1/4 cup flour +
2 tbsp
Ingredients
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Instructions
- Place butter, chocolate chips and coffee granules in a large bowl and microwave 30 seconds at a time until melted, stirring thoroughly after each 30 second interval.
- Add each additional ingredient one at a time, stirring after each addition until smooth.
- Thoroughly coat
4 bowls 6 oz or ramekins with non-stick spray. - Spoon batter into bowls or ramekins evenly.
- Put
1 cup of water and the trivet in the Instant Pot. - Place bowls or ramekins on the trivet--you may have to stack three on the bottom and one on top.
- Secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 9 minutes for ceramic or 11 minutes for glass.
- When the time is up, quick-release the remaining pressure.
- Immediately invert the ramekins or bowls on individual plates. Serve alone or with vanilla ice cream.
Recipe Notes
*The MANUAL and PRESSURE COOK buttons are interchangeable.
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Followed the recipe but mine came out undercooked. Put them back in for 0 mins at high pressure and only marginally better after. Maybe they need to be covered with foil so excess moisture doesn’t get in?