Ingredients

150ml of double cream
Vanilla pods

100ml Milk
125gm Chocolate 70% (get good quality)

Stem ginger in syrup (1 chunk per pot, depending on your taste for ginger)

1 tbsp icing sugar
2 egg yolks
1 tsp of ground ginger

Cream to serve (whipped or not)

Method

In a saucepan place
Cream, Vanilla pods (with seeds scrapped out and added to pot).
Lightly warm in saucepan (don't boil).
Set aside and let steep for 1/2 hour.

Cut up ginger (medium fine)
Put in bottom of ramikins with a spoonful of the syrup.

Preheat oven to 140°C

In another small saucepan slowly melt the chocolate in the Milk over a low hea.

In a large bowl place, icing sugar, egg yolks & ground ginger.
Whisk air into it until lightly & fluffy.

Remove the vanila pod before mixing everything together (cream, chocolate & egg/sugar mixtures).

Pour over the chopped ginger in manikins.

Put kanikins into a deep baking tray and surround with Hot water (2/3 up the pots) (a kettle gone off the boil for about 15mins is good). This helps to cook them evenly.

Bake in middle of oven for 45 to 60 mins (140°C).

The surface of the pot needs to form a little crust.

Take out of the bath and let cool.

When cool cover with gladwrap and put in fridge for 6 hours.

Serve cold with whipped cream or creme fraiche.

Source: http://www.bbc.co.uk/food/recipes/chocolate_pot_with_54547