1 cup half-and-half
1 4-ounce package sweet baking chocolate, coarsely chopped
2 teaspoons sugar
3 beaten egg yolks
1/2 teaspoon vanilla
Whipped cream (optional)

In a small heavy saucepan combine half-and half, chocolate and sugar. Cook and stir over medium heat about 10 minutes or till mixture comes to a full boil and thickens. Gradually stir about half of the hot mixture into beaten egg yolks; add egg yolk mixture to hot mixture in pan. Cook and stir over low heat for 2 minutes more. Remove from heat. Stir in vanilla. Pour into 4 pots de crème cups or small dessert dishes. Cover and chill 2 to 24 hours. If desired, serve with whipped cream. Makes 4 servings.