Butter six 6-ounce ramekins right to the very top. Sprinkle granulated sugar into the ramekins so that all the butter is covered in sugar. Tip out any excess sugar. Place the ramekins on a baking sheet.
Add the chocolate and cream to a large, heatproof bowl. Melt the chocolate either in your microwave or over a double-broiler. Stir until the chocolate is smooth and then set the bowl aside so the chocolate can cool.