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Add the yolks to a large pyrex measuring cup or bowl and whisk until beaten.
In a sauce pan, add the Swerve, water and cocoa powder and whisk until sugar is melted and cocoa is well combined and dissolved.
Add the heavy whipping cream and almond milk to the pan and whisk to well combined. Let it heat up but not boil and then turn off heat.
Add in the salt and vanilla extract and mix well.
Pour about a tablespoon of the warm chocolate mixture into the pyrex cup or bowl with the eggs and whisk to combine. Then slowly pour the chocolate mixture into the bowl while whisking until it's well incorporated.
Pour mixture into ramekins or jars.
Add 1 1/2 cups of water into the Instant Pot along with a trivet and place ramekins or jars on trivet.
Seal lid and turn pressure knob to the back to seal.
Press manual buton and cook for 6 minutes.
When done, quick release the pressure and take out jars. They will be very hot so use something to pull them out.
Let them cool on the counter and then refrigerate for 4-6 hours.