In a blender, combine the chocolate, sugar, eggs, and vanilla. Blend until chips are reduced to small bits of chocolate.

Place the milk in a microwave safe dish and microwave to 2 minutes. Keep an eye on it you want it to the point just before it boils.

Remove lid from blender and pour in 1/4 cup of the heated milk. Cover and blend until smooth.

Repeat this process until the milk is all added, then blend for 1 minute.

Pour into 6 custard cups or ramekins.

Refrigerate for 2 hours or longer. Serve topped with whipping cream. Serve 6.