Making these delicious Mini Chocolate Custard Cups is straightforward if you follow these steps:

1. Preheat the Oven: Begin by preheating your oven to 325°F (160°C).

1. Heat Cream and Milk: In a medium saucepan, combine the heavy cream and whole milk. Heat over medium heat until steamy but do not boil. Remove from heat.

1. Mix Egg Yolks and Sugar: In a separate bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture is smooth and slightly lighter in color.

1. Combine Mixtures: Gradually pour the hot cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from cooking. Add the vanilla extract and finely chopped semi-sweet chocolate, stirring until the chocolate melts and the mixture is well combined.

1. Bake: Pour the custard mixture into individual ramekins or small cups. Place them in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the cups. Carefully transfer to the oven and bake for 25-30 minutes, or until the custards are set but still slightly wobbly in the center.

1. Cool and Chill: Remove the cups from the oven and let them cool at room temperature. Once cooled, refrigerate for at least 2 hours to allow the custards to fully set.

By following these steps, you’ll have the perfect Mini Chocolate Custard Cups that are rich, smooth, and delicious.