Ingredients
- 2 cups of heavy cream
- 6 oz of Lily’s Dark Chocolate Bar with Stevia Original, 3 Ounce (Pack of 12)
- 4 egg yolks
- 1 large egg
- 1/3 cup Swerve Sweetener Granular, 12 Ounce
- 1 teaspoon Vanilla extract
- 1/8 teaspoon pink Himalayan salt
- top with whipped cream and berries
Instructions
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In a heavy saucepan on a low heat simmer the heavy cream. Using a whisk stir in the chocolate until it is melted.
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In a large bowl combine the yolks, whole egg, swerve, vanilla extract and salt.
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Pour the chocolate mixture into the eggs while it’s hot. Keep stiring!!!!
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Pour the mixture into 6 pyrex cups.
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Place the rack on the bottom of your InstantPot and fill the pot with 1 1/2 cups of water.
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Cover each cup with aluminum foil.
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Put the cups into the InstantPot and cook on low pressure for 15 minutes.
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Let them cool for at least 3-6 hours before serving.
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Delish!
