Chocolate Pot De Creme in the Ninja Foodi

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Pour heavy cream and milk into the inner pot and turn on the sear saute on high and as soon as it starts to bubble, turn the Foodi off.

Pour your chocolate chips into a mixing bowl, add the espresso granules and pour the cream/milk over the chips to melt them.

Separate 3 eggs and place the yolks into a mixing bowl. Add sugar and whip for about 5 minutes or until the egg yolks lighten in color a bit. Add vanilla extract and salt into egg mixture and whisk until combined.

Allow the chocolate to melt and give it a stir a few times. When completely melted, pour a steady stream into the egg mixture, whisking constantly. Whisk for about 3-5 minutes and you will see the chocolate start to thicken slightly.

Pour the chocolate mixture into the 4 ounce canning jars, leaving 1/4" of space at the top and place the sealing lids on and screw the rings on just hand tight.

Add one cup of water to the inner pot and set the canning jars in the basket. Put the pressure lid on and turn the valve to seal. Set the pressure to LOW and pressure cook for 5 minutes with a 5 minute natural release. Then release the remaining pressure.

Place jars in the fridge for at least 4 hours to set up. If you open the lids now, they will look runny, don't worry, they thicken up into a glorious chocolate treat.

Top with whipped cream and sprinkles or jimmies and serve! Enjoy!

Cooking Techniques

Equipment Needed

Spice Level:

Allergens