1. Place chopped chocolate in large bowl. In a medium bowl, whisk the egg yolks with the sugar until well mixed.
2. In a medium saucepan, bring the milk and heavy cream to a simmer. Whisking constantly, slowly drizzle half of the hot milk into the egg mixture.
3. Pour the milk-egg mixture into the saucepan and cook over low heat, stirring constantly until the custard is thickened enough to coat the back of a wooden spoon. 12 to 14 minutes.
4. Put the custard in the bowl of chocolate and stir until melted and the mixture is smooth. Spoon into 8 glasses or ramekins.
5. Chill for 3 hours or until set.
6. Pour 2 Tablespoons of caramel sauce on top of chocolate custard.
7. Whip 1 cup heavy whip cream and add sugar to taste (about 2 tablespoons). Add 1 teaspoon vanilla extract.

SERVING OPTIONS: Sprinkle sea salt flakes, to taste.