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How to Make Homemade Chocolates in the Instant Pot

Dark chocolates in a white bowl

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5 from 2 reviews

Completely customizable chocolates made with ease in the Instant Pot

Ingredients

Scale
  • 4 silicone chocolate molds with 6 cavities each
  • Lindt Excellence Chocolate bar 70 – 90%, broken into 24 individual squares
  • cacao nibs
  • kosher salt or coarse sea salt

Fillings

  • date caramel – chopped into pieces about the size of a black bean
  • uncooked millet or quinoa
  • Peanut Butter (the all natural, sugar-free, runny kind)
  • Mint extract

Other filling options: macadamia nuts, pecans, peanuts, almonds, raisins, almond butter, shredded coconut, etc  

Instructions

  1. Add a small pinch of kosher salt to each cavity, followed by a pinch of cacao nibs.
  2. Break 1 square of chocolate into 4 pieces and squeeze it into one cavity.  Repeat with the rest of the chocolate squares.
  3. Add 1 cup of water to the pressure cooker pot and place a short trivet inside.  Top with two of the silicone trays.
  4. Place a taller trivet over the trays and top with the remaining two trays.
  5. Note: If you don’t have trivets that will work for this, just cook two trays at a time.
  6. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 2 minutes.
  7. When cooking is complete, use a quick release.
  8. Before taking the trays out of the pot, use a paper towel to dab away any water that has collected on the trays so it doesn’t run into the chocolate (a little condensation may have gotten into the chocolates, that’s fine).
  9. Place trays on a cooling rack.
  10. To one tray, immediately add a pinch of millet to the top of the chocolate.  Shake them gently to help the millet just barely settle into the chocolate.
  11. To another, push a piece of date caramel into the center.
  12. To another, add a drop of peppermint extract to each chocolate.  A small pipette or small measuring spoon makes this process easier.
  13. For the final tray, get a scoop of peanut butter on a spoon.  Use a second spoon to scrape small dollops of peanut butter into the center of each chocolate.
  14. Let sit at room temperature until hard.  This can take anywhere from an hour to four hours depending on the temperature in your home.
  15. After hardened, pop out your creations and enjoy!
  16. Store chocolates in an airtight container at room temperature.  The first 3 or 4 days have the best “melt in your mouth” feel.

Notes

  • Use Lindt Excellence Chocolate bars to achieve perfectly melted chocolate every time
  • If using a different brand of chocolate, be aware that it may not melt into a silky, smooth puddle like the Lindt Excellence bars, but it can still work! Just use a small knife or toothpick to smooth the chocolate into the mold once it is melted
  • If you’re concerned with condensation that might drip into the chocolates, you can definitely cover them with foil.  I don’t notice any difference in the final product so I don’t bother with the extra step
  • Placing the chocolates in the freezer will harden them quickly.  However, I felt like this gave the chocolates a dry texture so I prefer to let them sit at room temperature to harden
  • As written, these chocolates are a healthy chocolate treat with minimal sugar and wholesome fillings.  For a more traditional dessert chocolate try freezing small balls of Nutella, cookie butter, egg free cookie dough, buttercream frosting, etc and place that in the center after the chocolate is melted.  
  • Other “sweet treat” mix in ideas include white chocolate chips, marshmallows, toffee bits, crushed cookie pieces, sprinkles, etc.  Personalize the chocolates for whomever you’re creating them!