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Preheat the oven to 300°F. Fill a kettle with water and boil the water, turning the heat off when the water has boiled.
In a small saucepan over medium heat, bring the milk to a simmer. Add the chocolate and sweetener. Reduce the heat to low. Whisk until the chocolate and sweetener melt completely and the mixture is smooth. Remove from the heat and allow to cool for a couple of minutes.
In a medium bowl, whisk together the egg yolks and vanilla. Pour a tablespoon of the chocolate mixture into the egg mixture, whisking vigorously. Keep pouring the chocolate mixture into the egg mixture very slowly, constantly whisking.
Place four (4-ounce) ovenproof ramekins in a rimmed baking dish. Pour the custard mixture (ideally through a strainer) into a measuring glass (just in case you have a few bits of cooked eggs in there). Pour the mixture into the ramekins. Pour the still-hot water that you had previously boiled into the pan, so it comes halfway up the sides of the ramekins.
Bake the custard, uncovered, until set, for 25-30 minutes.
Carefully remove the ramekins from the pan (they'll be very hot), place them on a cooling rack, and allow them to cool to room temperature for about 30 minutes. Cover and refrigerate the custard for at least an hour before serving.