In a saucepan, bring cream and milk to a simmer. Remove from heat and whisk in chocolate until it is smooth and melted.

In a separate large bowl. Whisk together egg yolks, whole egg, sugar, vanilla, and salt. Whisking constantly, slowly add the chocolate mixture to the egg mixture. Strain through fine mesh strainer into large measuring cup or bowl. This mixture can be made up to 2 days ahead and stored, covered in the refrigerator.

Divide the mixture between six 4-6 oz ramekins. Cover each with foil.

Cook on low pressure for 18 minutes. Let the pressure naturally release for 5 minutes, and then release the remaining pressure manually.

Remove the cooked puddings with oven mitts. Remove the foil covers and allow them to cool to room temperature. Once they are cooled to room temperature, cover with plastic wrap and refrigerate for at least 6 hours or up to 3 days.

To serve, top with whipped cream.