1. Preheat oven to 325 F

2. Arrange 8 3.5 oz ramekins in a roasting tin and set aside.

3. Poor milk into a saucepan and bring to just below boiling point.

4. Remove from heat and stir in the dark chocolate until melted.

5. Whisk together the egg yolks and sugar until pale, thick, and creamy.

6. Pour egg and sugar mixture over the hot chocolate milk, stirring constantly.

7. Pour the mixture through a sieve into a heatproof jug.

8. Divide the mixture between the ramekins.

9. Pour sufficient hot water into the roasting tin to come halfway up the sides of the ramekins.

10. Bake for 25-35 minutes, depending on ramekin size, until just set but still slightly soft in the center. Test by inserting a round bladed knife in the center -- it should be thickly coated in the custard to be ready.

11. Remove ramekins from the tin and allow to cool, then chill for at least 2 hours.

12. Allow chocolate pots to stand at room temperature for about 20 minutes.

13. Sprinkle with grated chocolate and serve.