Chocolate Pots de Crème with Vanilla Ice Cream

Place chocolate in a medium bowl. In a small saucepan, bring cream and milk just to a boil. Add to chocolate; whisk until mixture is smooth and chocolate is melted. Refrigerate 30 minutes. Meanwhile, preheat oven to 350 degrees. Place 10 espresso (or other small) cups in a large roasting pan. In a large bowl, whisk together egg yolks and sugar until blended but not foamy. Gradually whisk in chocolate mixture until blended. Strain custard through a 1-quart sieve set over a large glass measuring cup. Pour a scant 1/4 cup custard into each espresso cup. Place pan with cups on center oven rack; carefully pour enough hot water into pan so it reaches halfway up sides of cups. Bake until custards are set in the center, 35 to 40 minutes. Transfer custards to a cooling rack; cool to room temperature, then refrigerate at least 1 hour. Top with raspberries and ice cream.