Desserts

Chocolate Pots De Crème

1 1/2 cups half-and- half

5 Tbsp. sugar

1 cup semi sweet chocolate chips

4 large egg yolks

2 tsp. vanilla

1 1/2 cups water

sweetened whipped cream for garnish

Combine the half and half and sugar, and heat in a saucepan until the sugar dissolves.
Remove pan from heat. Add the chocolate chips and let them sit for a minute.
In a bowl, whisk the egg yolks and vanilla, and then slowly pour in the hot cream mixture until blended and smooth.
Strain the mixture with a sieve.
Divide the mixture into 6 half cup ramekins and cover each one with aluminum foil.
Place water in the pressure cooker (6qt or larger) with tripod to elevate the perforated steamer insert.
Place ramekins in perforated steamer insert, carefully stacking if needed.
Close and lock the lid in place. Heat on high until pressure builds and the indicator rod rises to show maximum pressure.
Turn down the heat, and cook for 12 minutes.
Turn off the heat, and release the pressure by slowly pressing the button on the handle.
Once all pressure is released, open the lid.
Remove ramekins with tongs and remove foil. Let cool.
Serve warm or at room temperature with whipped cream.