Decadent Instant Pot Chocolate Custard
Whisk together egg yolks, powdered sugar, cocoa powder, and water.
1
Heat heavy cream and milk. Very slowly, add the hot mixture to the egg mixture, whisking to combine.
2
Pour into ramekins and cover tightly with aluminum foil.
3
Add water to Instant Pot. Transfer ramekins to the insert pot, stacking on trivet. Pressure cook.
4
Cool to room temperature, then refrigerate at least 2 hours before serving.
5
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