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Preheat the oven to 325 degrees Fahrenheit.
In a small saucepan set over medium heat, bring the heavy cream and milk to a simmer.
Remove from the burner and add the chocolate. Whisk together.
Return the pan to the stove, set over medium heat. Cook, whisking constantly, until the chocolate is completely blended.
In a large bowl, whisk together the eggs and sugar.
Add the chocolate mixture a little at a time, whisking constantly, until completely blended. Go very slowly to avoid curdling the eggs.
Strain the chocolate mixture into a bowl.
Divide the chocolate mixture evenly among four ¾-cup ramekins.
Set in a large baking pan. Cover each of the ramekins with foil and then add water to fill the pan about halfway up the ramekins.
Bake the pots de creme in the oven for about 55 minutes, until the centers giggle slightly when moved but are generally set.
Remove from the oven, carefully remove the foil and then remove the ramekins from the pan.
Chill for at least 3 hours before serving. Whipped cream is encouraged.