Pressure Cooker Chocolate Pots de Crème

Ingredients

• 1½ cups whipping cream
• ⅓ cup granulated sugar
• 1 cup chopped dark chocolate
• 4 large egg yolks
• 1 tsp vanilla
• ½ tsp almond extract
• Whipped cream, optional*

Directions

1. Combine cream and sugar in a small saucepan; cook over medium heat, stirring frequently, until steaming and just beginning to simmer. Do not boil. Remove from heat.
2. Add chocolate to a heatproof bowl. Pour cream mixture over chocolate and let stand for 1 minute. Using a whisk, stir until chocolate is melted and mixture is smooth.
3. Whisk together egg yolks, vanilla and almond extract until blended. Gradually whisk egg yolk mixture into chocolate mixture. Divide mixture among six ¾ cup heatproof ramekins, filling approximately halfway full; set aside.
4. Pour 2 cups warm water in an 8 quart pressure cooker. Place a small heatproof rack in bottom of pressure cooker. Set a heatproof trivet on top. Water should come just below trivet.
5. Place filled ramekins on trivet, stacking ramekins as needed in a pyramid fashion. Cover with lid and lock it in place. Bring to high pressure over high heat.
6. Cook for 12 minutes, adjusting heat as needed to maintain high pressure. Carefully remove from heat and allow steam to release naturally. This may take about 15 minutes. Wearing oven mitts, carefully open lid away from yourself to protect from steam. Remove ramekins from pressure cooker and place ramekins on a rack. Cool custards completely in ramekins.
7. Cover and refrigerate for at least 4 hours or up to 24 hours. If desired, serve with whipped cream.