2 c  Half and Half
5 oz Semi Sweet Chocolate
Squares
6    Eggs, Yolks
2 tb Sugar
1/4 ts Salt
2 ts Vanilla Extract
1/4 c  Heavy cream, (or whipping
Cream)
2 tb Confectioners sugar

In 1 qt saucepan over medium heat, heat half and half until tiny
bubbles form around edge of saucepan (do not allow half and half to
boil). Set saucepan aside. In double boiler over hot, not boiling,
water, melt semi-sweet chocolate squares,stirring occasionally with
rubber spatula.

Remove double boiler top to work surface and, with rubber spatula,
beat egg yolks into the melted chocolate until smooth; then stir in
sugar and salt.

Gradually stir half and half into the chocolate mixture until
thoroughly blended. Replace double boiler top over simmering (not
boiling) water.

Cook, stirring constantly, until mixture coats back of spoon, about 15
minutes. Stir in 2 teaspoons vanilla extract.

Pour mixture into six 6 ounce cups or stemmed glasses. Refrigerate for
about 4 hours or until mixture has set.

In small bowl with mixer at low speed, beat cream, confectioners
sugar, and 1/4 teaspoon vanilla untill stiff; use to top pots de
creme.