1.In a medium saucepan, combine milk and cream. Bring to the boil. Remove from heat, add chocolate and sifted cocoa and stir until smooth.
2.Whisk egg yolks and sugar in a medium bowl; gradually whisk in hot chocolate mixture. Strain mixture into a large jug. Divide between four ¾-cup (180ml) ovenproof dishes. Cover tightly with foil.
3.Place water in an 8-litre pressure cooker. Place dishes in cooker and secure lid. Bring cooker to low pressure. Reduce heat to stabilise pressure and cook 12 minutes.
4.Release pressure using the quick release method; remove lid. Remove dishes from cooker and allow to cool 15 minutes. Refrigerate about 4 hours or until firm.
If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check with the manufacturer’s instructions before using.Note