Melt the dark chocolate in a double boiler or fabricate our own with a large pot with simmering water and a large stainless bowl held over it.

Whisk together the egg yolks, sugar and cocoa.

Heat the cream and milk together until it is almost boiling (scalding). Remove from heat and whisk the cream/milk mixture very slowly into the eggs mixture; whisking continuously to insure the eggs don't scramble; continue until all of the milk mixture in incorporated with the egg mixture.

Pour the mixture back into the large saucepan and bring to a simmer. Stir constantly with a wooden spoon for about 5 minutes or until the mixture coats the back of the spoon.

Once it does, slowly whisk the custard mixture into the melted chocolate. Add the liqueur and whisk until incorporated,.

Pour into 4 individual serving containers (I just used cocktail glasses).

Cover the tops immediately with plastic wrap to prevent the top from developing a film.

Let cool for 10 minutes then refrigerate for a least an hour...the longer the better. Will hold for 3-4 days covered in the fridge.

When ready to serve; top with a dollop of whipped cream and sprinkle with pomegranate arils.