KETO INSTANT POT RECIPE: Dark Chocolate–Espresso Mousse with Mint Whipped Cream

Chocolate and coffee are two of my favorite things, so this rich mousse that incorporates both flavors ranks pretty high on my list of best things ever. The infusion of fresh mint paired with chocolate and coffee really takes things up a notch and makes this a guest-worthy dessert. If you don’t have espresso powder on hand, you can use instant coffee (preferably dark roast) instead.

For this recipe you’ll need ramekins, there are so many cute ones out there! Here are some simple ones available on Amazon.

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Serves: 4

Active prep time: 15 minutes

Cook time: 5 minutes

INGREDIENTS

Butter or ghee, for the ramekins
4 large egg yolks
1∕₂ cup granular erythritol, divided
21∕₄ teaspoons vanilla extract, divided
2 ounces unsweetened chocolate, chopped
1 tablespoon espresso powder (or dark roast instant coffee)
1∕₄ cup canned coconut milk
1 cup lightly packed fresh mint leaves, chopped, plus small leaves for garnish
2 tablespoons powdered erythritol
1∕₂ cup heavy cream

DIRECTIONS

1. Grease the bottoms and sides of four 4-ounce ceramic ramekins with butter. Set aside.

2. In a medium bowl, whisk together the egg yolks and 1∕4 cup of the granular erythritol until thick and light yellow. Stir in 2 teaspoons of the vanilla.

3. In a microwave-safe bowl, stir together the chocolate, espresso powder, coconut milk, 3∕4 cup water, and remaining 1∕4 cup granular erythritol. Microwave for 1 minute at 50 percent power, then stir. Microwave at 50 percent power in 30-second increments, stirring after each, until the chocolate is melted.

4. Add a small amount of egg yolk mixture to the melted chocolate mixture and mix well. Then whisk the chocolate into the egg yolks. Pour into the prepared ramekins. Cover the ramekins with foil.

5. Pour 1 cup water into the Instant Pot. Place a trivet with handles in the pot. Place three ramekins on the trivet, then stagger the remaining ramekin on top. Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 5 minutes. At the end of the cooking time, quick-release the pressure.

6. Carefully remove the ramekins. Let cool on a wire rack for 15 minutes, then refrigerate for at least 3 hours.

7. In a small saucepan, combine the mint leaves, 1∕₂ cup water, and the powdered erythritol. Bring to a boil over medium-high heat and let boil for 1 minute. Remove from the heat and let stand for 10 minutes. Strain out the leaves and let the syrup cool completely.

8. In a bowl, with an electric mixer, beat the cream on high speed for 30 seconds. Slowly beat in 2 tablespoons of the minted syrup until stiff peaks form (tips stand straight). Fold in the remaining 1∕4 teaspoon vanilla.

9. Remove the foil from the ramekins. Top the mousse with whipped cream and additional fresh mint, if desired.

Per serving: Calories: 305 • Total Fat: 27 g • Protein: 6 g • Total Carbs: 37 g • Fiber: 2 g • Erythritol: 30 g • Net Carbs: 5 g