Salted Dark Chocolate and Amaretto Pots de Crème

A pressure cooker is not only good for cooking large cuts of meat and beans in a fraction of the time they would usually take. It’s also the ideal tool for turning out silky desserts such as cheesecakes and custards, like these intensely flavored chocolate pots de crème. Add the hot cream mixture to the beaten eggs slowly and whisk constantly to ensure no bits of yolk coagulate. And, when adding the chocolate, continue to whisk steadily but gently, or you will create foam that can result in an uneven surface when the mixture sets.

 

Salted Dark Chocolate and Amaretto Pots de Crème

 

Ingredients

 

• 1 cup (8 fl. oz./250 ml) heavy cream
• 1 cup (8 fl. oz./250 ml) whole milk
• 5 egg yolks
• 1/3 cup (3 oz./90 g) sugar
• Kosher salt
• 3 Tbs. amaretto
• 1/2 lb. (250 g) semisweet chocolate chips
• Sea salt for garnish
• Lightly sweetened whipped cream for serving

Directions

 

1. In a saucepan over low heat, combine the cream and milk and bring to a simmer. Meanwhile, in a large bowl, whisk together the egg yolks, sugar, 1/2 tsp. kosher salt and the amaretto. Whisk the hot cream mixture into the egg yolk mixture until combined. Slowly add the chocolate and whisk until melted and completely smooth. Divide evenly among six 4-oz. (125-ml) ramekins.

 

2. Place a trivet on the bottom of a pressure cooker pot, place a steamer basket on top, and pour in 2 cups (16 fl. oz./500 ml) water. Place the ramekins in the steamer basket in a single layer. Cook them in batches, if needed.

 

3. Lock the lid into place and cook on high pressure for 6 minutes. Let the steam release naturally, about 5 minutes. When the pressure valve drops, remove the lid, tilting it away from your face to allow residual steam to escape.

 

4. Carefully remove the ramekins from the pot. Repeat the process if cooking in batches.

 

5. When all are cooked, let cool to room temperature, cover with plastic wrap, and refrigerate until set, at least 2 hours or up to 3 days. Just before serving, sprinkle with sea salt and top with a dollop of whipped cream. Serves 6.

 

 

 

Find this and more than 25 other recipes showing how easy it is to create great meals in a pressure cooker in our The Pressure Cooker Cookbook, by the cooks of the Williams Sonoma Test Kitchen.