Petit Pots de Creme au Chocolat

Another rich custard, similar to creme brulee, and nice if you have the little French pots to cook it in. Or use small ramekins.

2 cups heavy cream

1/4 cup sugar

4 ounces bittersweet chocolate

6 egg yolks

1 tablespoon vanilla extract

Heat the cream, add chocolate and stir until melted and blended. Let cool slightly. Beat egg yolks until light, gradually adding sugar while beating. Stir in hot chocolate cream and add vanilla. Strain into cups or ramekins, put them in a baking pan with 1 inch of hot water, cover ramekins with foil or pots with lids and bake in 325º oven for 15 minutes or until knife inserted comes out clean. Cool and refrigerate. Serve with a thin layer of heavy cream on top.