IP CHOCOLATE POTS DE CRÈME

By Meisje

Ingredients

• 1 1/2 cups heavy cream
• 1/2 cup whole milk
• 5 large egg yolks
• 1/4 cup sugar
• pinch of salt
• 8 ounces bittersweet chocolate, melted
• whipped cream and grated chocolate for decoration, optional

Preparation

Step 1

In a small saucepan, bring the cream and milk to a simmer.

In a large mixing bowl, whisk together egg yolks, sugar, and salt. Slowly whisk in the hot cream and milk. Whisk in chocolate until blended. Pour into 6 custard cups. (I used 1/2 pint mason jars.)

Add 1 1/2 cups of water to the pressure cooker and place the trivet in the bottom. Place 3 cups on the trivet and place a second trivet on top of the cups. Stack the remaining three cups on top of the second trivet.

Lock the lid in place. Select High Pressure and set the timer for 6 minutes. When beep sounds, turn off pressure cooker and use a natural pressure release for 15 minutes and then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid.

Carefully remove the cups to a wire rack to cool uncovered. When cool, refrigerate covered with plastic wrap for at least 4 hours or overnight.