Simmer the cream in a sauce pan.
Mix together egg yolks, salt, orange essence and sugar. Whisk well.
Gradually add hot cream, milk and chocolate, whisk it well to make a homogeneous mixture.
Pour this mixture into 8 custard cups.
Place the trivet and add 2 cups of water in an instant pot.
Place the custard cups on the trivet and cook for 6 minutes on manual “high” pressure.
Release the pressure naturally and carefully take out the cups.
Serve with chopped fruits and whipped cream topping.