Season the beef cheeks (cleaned) with salt and pepper on all sides. Then add a little oil and distribute it well over the cheeks so the salt and pepper adhere to the meat.

Sear the meat in a pan with oil until well browned. Set aside, and in the same pan, brown all the chopped vegetables. After a few minutes of sautéing, add the red wine and let it reduce until it has almost completely evaporated.

Pour the entire contents of the pan into a pressure cooker, along with the beef cheeks, beef broth, and bay leaf. Close the cooker, adjust the valve, and heat on high until the cooker is pressurized. Lower the heat and cook slowly for about 45 minutes.

After cooking, and once the pressure has released, open the cooker. Remove the cheeks, ensuring they are tender. Blend the sauce with a blender and strain it into a pan. Let the sauce reduce until it thickens.

Once the sauce is reduced, add the cocoa using a sieve to avoid lumps. Stir until combined and adjust the salt if necessary. Place the beef cheeks back into the sauce and heat for a few minutes.

Now you can serve and enjoy them with your favorite side dish. I recommend a creamy mashed potato as it pairs perfectly. I hope you enjoy them a lot!