Chocolate Pots

Coarsely chop the chocolate (milk and dark) and place it in a heatproof bowl.

Heat the cream in a small saucepan until just about to boil, then remove from the heat.

Pour the hot cream over the chocolate and stir until a smooth, glossy cream forms.

Stir in the vanilla seeds until evenly distributed.

Divide the chocolate cream among 4 soufflé dishes and let cool to room temperature.

Cover the dishes and chill in the refrigerator for at least 3 hours to set.

Before serving, top with a dollop of whipped cream and dust with cocoa powder.