Melt chocolate in warm milk. Stir until it boils and the chocolate coats the spoon. Remove from heat. Stir into the egg yolks and add the Bourbon. Pour into the pots de creme cups.
Use the leftover egg whites to make small meringues to serve with the pots de creme and a slivered orange rind for the garnish.
Recipe Courtesy of Kathy Cary and Drew Nieporent