1 cup heavy cream
2 oz semisweet chocolate finely chopped
2 oz bittersweet chocolate finely chopped
2 large egg yolks
2 tbsp sugar
1/4 tsp Vanilla
pinch of salt
1 cup Water
WHIPPED CREAM for serving optional
additional grated chocolate
or cinnamon for serving optional
Combine cream and chopped chocolates. Heat gently on the stove or in the microwave, whisking until chocolate melts and mixture is smooth. Do not boil.
In a large bowl, whisk together egg yolks, sugar, vanilla and salt. Slowly whisk in chocolate cream mixture until well blended.
Divide custard evenly amongst 3 ramekins or custard cups.
Pour 1 cup of water in the Instant Pot and insert the steam rack.
Arrange 3 ramekins on the steam rack, then secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL or PRESSURE COOKER function*. Use the +/- keys and program the Instant Pot for 5 minutes.
When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
Carefully remove the ramekins from the pot to a cooling rack. When completely cool, cover with plastic wrap and refrigerate for at least 4 hours.
Serve with whipped cream and additional grated chocolate or cinnamon.
This was good-ish. Leif liked it more than I did and I kind of tasted it all night. Very rich.