Preheat oven to 325 degrees F.
To make the pudding: In a saucepan add the milk, vanilla, and a 1/4 cup sugar. Heat until just boiling. In a bowl mix yolks, remaining 1/4 cup sugar and salt. Add cream to yolk mixture when cream mixture has reached a boil.
Meanwhile, heat the chocolate in a double-boiler until melted. Place melted chocolate in a large bowl and add warm cream. Mix in diced brioche.
Pour the mixture into 8 (4-ounce) ramekins coated with nonstick cooking spray. Bake in preheated oven for 12 to 15 minutes.
Unmold and serve warm with whipped cream, chocolate sauce and fresh raspberries and mint sprigs.
Combine water, cream, sugar, and cocoa in a saucepan. Bring to a boil and immediately reduce to a simmer. Let mixture simmer until liquids thicken. Pass through a fine mesh sieve.
Recipe courtesy of Stephane Motir