Gently heat the milk and condensed milk in a saucepan till heated through but do not boil.
Take it off the heat and stir in the chopped chocolate using a spatula. Allow the chocolate to melt. Cool the mixture.
Meanwhile pour a little water into the pressure cooker and heat till it starts steaming. Place a trivet on the bottom of the cooker.
Pour in the vanilla extract, and coffee, add the salt.
Break in the eggs and beat the mixture for about 30 seconds with an electric beater.
Gently place the 4 ramekins on the trivet ensuring that they stay stable. The water level should be no higher than midway up the sides of the ramekins.
Close the pressure cooker and on medium heat, steam the puddings for 25-30 minutes till they are set yet still jiggly. Insert a clean toothpick or knife to test if the puddings are done. The toothpick should come out clean. If any liquid clings to the toothpick, steam for 5 minutes more.
Remove the ramekins, cool, chill in the fridge and serve.