Decadent Instant Pot Chocolate Custard
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Whisk together egg yolks, powdered sugar, cocoa powder, and water.
Heat heavy cream and milk. Very slowly, add the hot mixture to the egg mixture, whisking to combine.
Pour into ramekins and cover tightly with aluminum foil.
Add water to Instant Pot. Transfer ramekins to the insert pot, stacking on trivet. Pressure cook.
Cool to room temperature, then refrigerate at least 2 hours before serving.
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Chrysti - Margin Making Mom
You can enjoy meaningful connection around the table without spending all day in the kitchen.
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