Preheat your oven at 325 degrees.

Add the milk to a pot over high heat. Add the vanilla bean and seeds and bring to a boil. Once boiling, cover the pot, turn off heat and let sit for 45 minutes.

In a mixer combine the eggs, yolk, and sugar. Mix until well incorporated. Slowly add 3 tbsp of the hot milk mixture while beating. Continue to add the rest of the hot while beating slowly.

Split the mixture into 2 bowl, both equal in amount. Over a double boiler, melt the chocolate. Add the melted chocolate and cocoa to one of the bowls and mix well to combine.

Pour the mixture into small ramekins and place them in a baking dish that is half filled with hot water. Be sure the water is about at the half way mark for the ramekin.

Bake in the oven for 35 minutes until the middle of the creams are still jiggly but are holding together. Once done, remove, cover and refridgerate for at least 2 hours until they are perfectly set.