Servings: 6 servings Yield

¼ cup butter, softened ¼ cup butter, softened
¾ cup sugar ¾ cup sugar
¼ cup firmly packed brown sugar ¼ cup firmly packed brown sugar
2 large eggs plus 1 egg yolk 2 large eggs plus 1 egg yolk
2 Tbs. cornstarch 2 Tbs. cornstarch
3 Tbs. cocoa powder 3 Tbs. cocoa powder
1½ tsp. vanilla extract 1½ tsp. vanilla extract
1¼ cups half-and-half 1¼ cups half-and-half
½ cup semisweet or milk chocolate chips ½ cup semisweet or milk chocolate chips
2 cups water 2 cups water
Chantilly Cream, to decorate Chantilly Cream, to decorate
Chocolate shavings to decorate Chocolate shavings to decorate

Butter bottom and sides of 6 ramekins or custard cups. Using an electric mixer, cream ¼ cup butter and sugars together in a bowl 2 minutes. Add eggs, 1 at a time, and beat until well blended. Sift cornstarch and cocoa together. Gradually add to creamed mixture, beating thoroughly. Blend in vanilla and half-and-half.
Pour scant ½ cup cocoa batter into each prepared cup. Top each with heaping tablespoon of chocolate chips. Cover each cup with foil.
Pour water into pressure cooker. Place steam basket in cooker. Arrange cups, pyramid style, in basket. Secure lid. Over high heat bring steam up to a medium high pressure. Reduce heat to maintain pressure and cook 9 minutes. Release pressure and remove lid.
Remove covered custard cups and place on wire rack to cook. Remove foil. Refrigerate 4 to 6 hours. Serve with dollops of chantilly cream and shaved chocolate.