Position a rack in the middle of the oven and heat the oven to 325 degrees F.

In a medium saucepan, slowly warm up the heavy cream and milk with the chopped chocolate over medium-low heat. Do not bring up to a boil, you just want it to get warm enough to easily melt the chocolate. Stir occasionally and remove from the heat when the chocolate is melted.

In a large mixing bowl bowl, whisk together the egg yolks, sugar, vanilla extract, salt and peppercorns until pale and fluffy, about 2 minutes. Slowly stream the egg mixture into the chocolate mixture, whisking constantly. Pour into six ramekins or ceramic cups, about 1/2 cup size.

Place the ramekins in a baking dish or pan and carefully add enough hot water to come about two-thirds of the way up the sides of the ramekins. Carefully place the baking dish in the oven and bake for 30 minutes.

Gently remove the ramekins from the hot water and let cool before covering with plastic wrap and refrigerating for 2-3 hours, before serving. Top with whipped cream, a sprinkle of fleur de sel and pink peppercorns, if desired!