Creme Brulee or chocolate pots de creme are both fairly simple desserts and have that fancy, special occasion feel to them, both being in ramekins so each person gets their own personal dessert. The great thing about Creme Brulee is that you can do all the work ahead of time and just pull them out of the fridge when it's dinner time. If you don't have a blowtorch, an oven on broil works just fine.
I like this recipe - just omit the ginger for a regular vanilla creme brulee: http://www.epicurious.com/recipes/food/views/Ginger-and-Vanilla-Bean-Creme-Brulee-100487
For the chocolate pots de creme, these are very similar, and there are a few recipes on Epicurious which look quite good. From my experience, a little goes a long way with these, and small ramekins are preferable; they're quite rich.
I see aj12754 just posted this at the same time as me! Great minds think alike!