White Chocolate Raspberry Pots de Creme
By :Chop Secrets
Serves 6 10 minutes prep time / 15 minutes cook time / 25 minutes total time ((plus 4 hours refrigeration time)
Votes: 1
Rating: 1
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Course Dessert
Cuisine Modern
Difficulty Easy
Browse Category Dessert, Kid-Friendly
Duration 15-30 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Chocolate, Heavy Cream, Lemon, Raspberries
Prep Time 10 minutes
Cook Time 15 minutes
Servings
6 servings
Ingredients
White Chocolate Raspberry Pots de Creme
  • 6 oz good-quality white chocolate roughly chopped
  • 2 eggs room temperature
  • 1 tsp lemon zest
  • 1/2 tsp lemon extract
  • 1/4 tsp vanilla extract
  • pinch of salt
  • 1/2 cup heavy cream
  • 1 cup Water
Raspberry Mixture:
  • 1 cup raspberries
  • 2-4 tbsp Water
  • 2 tsp sugar or to taste
Course Dessert
Cuisine Modern
Difficulty Easy
Browse Category Dessert, Kid-Friendly
Duration 15-30 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Chocolate, Heavy Cream, Lemon, Raspberries
Prep Time 10 minutes
Cook Time 15 minutes
Servings
6 servings
Ingredients
White Chocolate Raspberry Pots de Creme
  • 6 oz good-quality white chocolate roughly chopped
  • 2 eggs room temperature
  • 1 tsp lemon zest
  • 1/2 tsp lemon extract
  • 1/4 tsp vanilla extract
  • pinch of salt
  • 1/2 cup heavy cream
  • 1 cup Water
Raspberry Mixture:
  • 1 cup raspberries
  • 2-4 tbsp Water
  • 2 tsp sugar or to taste
Votes: 1
Rating: 1
Rate this recipe!
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Instructions
  1. Add white chocolate, eggs, lemon zest, lemon extract, vanilla and salt to a blender. Pulse until chocolate is broken into bits.
  2. In a small bowl, heat cream in the microwave in 20 second increments until just steaming (do not boil).
  3. With the blender running, slowly pour the hot cream into the chocolate mixture. Continue to blend until completely smooth.
  4. Divide custard evenly amongst 3 ramekins or custard cups.
  5. Pour 1 cup of water in the Instant Pot and insert the steam rack.
  6. Using the display panel select the MANUAL or PRESSURE function*. Use the +/- keys and program the Instant Pot for 0 minutes.
  7. When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
  8. 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.
  9. Meanwhile, combine raspberries, 2 tbsp water and sugar in a blender. Blend until smooth, adding additional water as needed. Strain the sauce to remove seeds.
  10. At least thirty minutes before serving, top each ramekin with 1-2 tbsp of sauce and refrigerate.
Recipe Notes

*The MANUAL and PRESSURE COOK buttons are interchangeable.

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2 replies
  1. Nutmeg83
    Nutmeg83 says:

    Step #6 says set time for “0 minutes” !! Shouldn’t this say “15” instead of “0” (zero)?

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