Preheat the oven to 325 degrees F.
In a small pot, over low heat, bring the milk, half and half, almond extract, vanilla seeds and vanilla pod
to a gentle simmer
the chocolate in the top of a double boiler
. In a large bowl, add the eggs, cocoa, and sugar and whisk to combine. Pour the heated milk
mixture into the melted chocolate and whisk
to combine. Temper the egg mixture into the chocolate mixture, adding it slowly to prevent the eggs
from scrambling. Do not overmix. You want the ingredients to be blended but not frothy
Pour the mixture into the small cups, filling almost to the top. Put the cups in a baking pan and fill the pan with 2 inches of water. Cover the top of the pan with aluminum foil. This will prevent the custard
from forming a tough skin as it cooks. Put the pan in the center of the oven and bake until the custards are set but still a little loose, 25 to 30 minutes. Remove the pan from the oven.
Carefully remove the cups from the water bath
and allow them to cool for 30 minutes Serve with a dollop
of whipped cream or refrigerate overnight, before serving with the whipped cream