1 cup heavy cream
4 ounces dark or semisweet chocolate, chopped
4 egg yolks
1/2 cup milk
3 Tbsp sugar
small pinch of salt
1 tsp vanilla OR 2 Tbsp brandy, rum or orange liqueur
Sweetened whipped cream and shaved chocolate
Heat the cream in the microwave or in a saucepan until piping hot but not boiling. (If it boils it may spill over.) Pour over the chocolate and leave it to melt for a few minutes. Stir gently until completely smooth.
Whisk the egg yolks, milk, sugar, salt and vanilla or liqueur. Slowly add the chocolate/cream mixture, stirring constantly until smooth. Pour into 4 ramekins or small canning jars. No need to cover with foil.
Put 1 1/2 cups of water and the trivet in the Instant Pot. Place the ramekins on the trivet in two staggered layers. Separate the layers with a second trivet, if possible.
Close the pot and set the valve to Sealing. Push Pressure Cook (or Manual) and adjust time using the + or - button to get to 8 minutes.
When it beeps that it's done, leave it for 15 minutes natural release. Even if the pin drops before that, leave the pot closed for the whole 15 minutes.
Flip the valve to Venting and when the pin drops, open it and remove the ramekins. Let them cool on the counter for an hour, then cover and refrigerate for 2 hours or overnight.
Serve with whipped cream and chocolate shavings.