Preheat oven to 350 degrees. Combine the cream, chopped chocolate and kirsch in the top of a double boiler and heat, stirring, until the chocolate is melted and the ingredients are well blended.

In a medium bowl, combine the egg yolks and sugar and whisk until combined (do not whisk vigorously; the mixture should not be frothy).

Pour a little of the hot chocolate mixture into the eggs and stir well, then add the rest and stir to combine. Strain through a fine sieve into 8 fourounce ramekins set in a water bath. Lay a sheet of buttered waxed paper on top of the ramekins. Bake the custards in the preheated oven until they are no longer liquid but still slightly wobbly in the center, 20 to 25 minutes. Cool before serving.