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Preheat oven to 325 degrees F. In a heavy saucepan bring cream to a
bare simmer and remove pan from heat. In a heatproof bowl pour 1 cup heavy cream over chocolate and let stand until chocolate is melted, about
2 minutes. Stir chocolate mixture until smooth and stir in remaining 3
cups heavy cream.
In another bowl lightly whisk together yolks, sugar, vanilla, and a pinch of
salt and whisk in chocolate mixture in stream. Strain custard through a fine sieve into another bowl and skim froth. Divide custard among eight 3/4-cup ramekins and put ramekins in a 3-inch-deep baking pan. Add enough hot water to pan to reach halfway up sides of ramekins and cover pan tightly
with foil. Bake puddings in middle of oven until edges are just set but
centers tremble, about 50 minutes (puddings will be very soft and a
tester will not come out clean).
Transfer ramekins with a slotted metal spatula to a rack and cool to room temperature. Chill puddings, covered with plastic wrap, 6 hours. Puddings will set as they cool. Serve each pudding with a dollop of whipped cream.