Nicole shared an excellent suggestion here. When I saw these little pots at the grocery store in southern France, I knew just what to do with them...and just as she stated, it was truly delicious yogurt as well. Bonus.
You can find the recipe I used here. I just added whipped cream and dark chocolate shavings (use a peeler to make these and then chill). The Husband will attest this is his absolute favorite dessert. He begs me to make these all the time...and every now and again I give in :)
Oh, and one last thing...make sure you double the recipe if you want at least 6 custards. For some reason I can never get a full 4 out of just one recipe. Plus, I figure if I'm going to the effort, I might as well have a few extra :) Oh and another thing (I promise to stop after this!) make sure you use high quality chocolate like Callebaut, Valrhona, Guittard or Ghirardelli. You'll find the latter two in your local grocery store, in the baking aisle. The first two can be procured at specialty baking/cake supply stores (here in SLC that's Orson Gigi and Bakers C&C).