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White Chocolate And Raspberry "Pot du Creme"

Lighter than a pudding, but thicker than a mousse these "pot du creme" are incredibly decadent and sinfully easy to make in your instant pot.
Prep Time10 mins
Cook Time5 mins
Course: Dessert
Keyword: Instant Pot Chocolate Mousse, Instant Pot Dessert, Quick Dessert, White chocolate and raspberry mousse, white chocolate mousse, white chocolate pot du creme



  • 170 grams White Chocolate chopped
  • 1 Zest of lemon
  • 1 tbsp Lemon juice
  • 1 tsp Vanilla Extract
  • 2 egg yolks
  • pinch salt
  • 1/2 cup heavy cream
  • 1 pkt Raspberries


  • Add chopped up chocolate, egg yolks, vanilla extract, lemon juice and zest and a pinch of salt to blender and grind to break up chocolate.
  • Warm heavy cream gently in microwave (you don't want it hot, just warm) and pour into blender (ideally while still blending). Blend until smooth.
  • Divide mixture evenly into Ramekin dishes.
  • Pour one cup of water into the bottom of the Instant Pot and place metal trivet in.
  • Place dishes on top of trivet and close the Instant Pot and set to seal.
  • Select "Manual" function and select ZERO on timer. Yes, select ZERO minutes.
  • Naturally release for 5 minutes, then quick-release the remaining pressure.
  • Remove the ramekins and refrigerate for 4 hours.
  • Meanwhile, combine raspberries, 2 tbsp water and a little icing sugar in a blender to make a coulis. Blend until smooth, adding additional water as needed. Strain the sauce to remove seeds.
  • Top each ramekin with the raspberry sauce and refrigerate for another 30 minutes.


**TOP TIP** If you have clear glass ramekins (heat proof) use them, it makes for such a pretty serving if you can see the white and red layers.
** By selecting 0 minutes on the pressure cooker, it really just brings it up to pressure and then releases.