Serves 4

I N G R E D I E N T S
1 1/2 ounces unsweetened chocolate (we suggest Scharffen Berger)
1 cups heavy cream
2/3 cup water
3 Earl Grey tea bags
4 large egg yolks
5 tablespoons granular sugar substitute such as Splenda
Whipped cream, sweetened with sugar substitute (optional)

I N S T R U C T I O N S 
Heat oven to 325 F.

Place chocolate in a small bowl. In a small saucepan over medium heat, bring cream and water to a simmer. Remove from heat. Pour just enough cream mixture over chocolate to cover (about 1/2 cup).

Add tea bags to remaining cream mixture in pan; steep 10 minutes. Squeeze tea bags over mixture; remove.

Whisk chocolate mixture until smooth.  Whisk egg yolks and sugar substitute into the warm cream mixture in saucepan until well mixed, then whisk in the chocolate until smooth.

Put 4  (4oz) pots de creme cups or ramekins in a deep baking dish.
Pour the lime mixture evenly between the pots. Pour hot tap water into the baking dish so that it comes within 1/2 inch of the top of the pots. Do not get water in the pots de creme cups. Cover the dish with a sheet of aluminum foil.  Put the baking dish in the oven and bake, until the custards are just set in the centers, approximately 33 to 35 minutes. Do not overbake.  Let stand in pan at room temperature 15 minutes. Carefully remove pots from the water.  If you are using pots de creme cups, put the lids on the pots.  If you are using ramekins, cover with plastic wrap. Refrigerate until chilled and set at least 3 to 4 hours, or overnight.

Serve
If you are using the whipping cream garnish, prepare the cream adding granular sugar substitute.  Use a pastry bag with a star tip and add a medium size star of whipping cream to each pot de creme and serve.