Combine the cream and milk in a heavy bottom, 2 quart saucepan.
Place over medium heat and bring to a boil. Bring the water in a double boiler to a simmer.
Place the chocolate in the top half and stir with a rubber spatula until melted.
Whisk the egg yolks into the melted chocolate. Slowly pour the boiling cream mixture into the chocolate, whisking constantly. Bring to a temperature of 160 degrees, about 3 1/2 to 4 minutes.
Remove from the heat and transfer to a stainless steel bowl. Cool in an ice bath, stirring constantly with a wire whisk to a temperature of 90 degrees F., about 4 to 5 minutes. Evenly divide the mixture into 8 small pot de creme forms or glass custard cups. Cover each with plastic wrap and refrigerate for 2 to 3 hours to set before serving. Spoon the sauce over the top of each pot de creme and serve with the Florentines.
Remove the seeds from 2 pomegranates and set aside.
Remove the seeds from the other 2 pomegranates and place in a small saucepan with the sugar and water. Bring to a boil. Boil until all of the seeds burst and the mixture begins to thicken, about 10 to 15 minutes.
Remove from the heat, strain and allow to cool. Stir in the whole pomegranate seeds.
