Divide the milk in 3/4 cup and 1/2 cup into 2 different pans.

Add sugar in the first and bring to heat till sugar dissolves. Add the chocolate and stir till melted.

In the other pan, add the custard to the remaining 1/2 cup and cook on low flame till thickened.

Add this to the chocolate milk and whisk till combined. Allow to cool.

Beat the cold cream with the 1 tbsp sugar and add into the mixture. Stir till well combined.

Pour into 4 ramekins and cover with cling film. Keep in the fridge to set for 2 hours.