In a small heavy saucepan combine half-and-half or cream, chocolate, and
sugar. Cook and stir over medium heat 10 minutes or till mixture reaches
a full boil and thickens. Gradually stir about half of the hot mixture
into the beaten egg yolks. Stir egg yolk mixture into remaining hot
mixture in pan. Cook and stir over low heat for 2 minutes more, remove
from heat. Stir in vanilla. Pour the warm chocolate mixture into 4 or 6
pots de creme cups or small bowls. Cover and chill for 2 to 24 hours.
Makes 4 to 6 servings.
VARIATION: ESPRESSO CHOCOLATE POTS DE CREME :
Prepare as above, except add 2 teaspoons instant espresso powder along
with the cream.
