1. Preheat oven to 325, place a teapot of water on medium high and bring to a slow boil
2. Combine the cream and milk in a heavy sauce pan and bring to a simmer over medium heat
3. Add the chocolate and whisk until completely melted, remove from heat and let cool for 5 minutes
4. In a mixer on low, combine sugar and egg yolks until fully incorporated
5. Gradually add the chocolate mixture to the egg and sugar mixture a little at a time to avoid cooking the eggs. When thoroughly combined strain the custard into another bowl and skim off any foam
6. Divide the custard evenly between 5-6  ramekins (approximately 3/4 cup each) Cover each dish with aluminum foil, place them in a large baking dish
7. Fill the baking dish with the boiling water until halfway up each dish and bake 55 minutes
8. Remove the ramekins from the hot water and uncover. The custard should be firm around the outside but jiggly in the middle
9. Set aside to cool, then chill in the refrigerator until cold, at least 2-3 hours
10. Cover if you are serving the next day

Serving

Garnish with raspberries, sprig of mint and a dollop of whipped cream