Ingredients
- 4 egg yolks
- 1/2 cup Swerve (or xylitol)
- 1/4 cup water
- 1/4 cup cacao
- 1 cup whipping cream
- 1/2 cup almond milk
- 1/2 teaspoon vanilla
- 1/4 teaspoon sea salt
Preparation
Step 1
Add the yolks to a bowl and whisk until beaten.
In a sauce pan, add the Swerve, water and cacao and whisk until sugar is melted and cacao is well combined.
Add the cream and almond milk to the pan and whisk to well combine. Let it heat up but not boil and then turn off heat.
Add in the salt and vanilla and mix well.
Pour about a tablespoon of the warm chocolate mixture into the bowl with the eggs and whisk to combine. Then slowly pour the chocolate into the bowl while whisking until it's well incorporated.
Pour mixture into ramekins or jars.
Add 1½ 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 for 6 minutes.
When done, quick release 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.