Chocolate Pots de Crème

5 oz bittersweet chocolate, chopped
3-1/2 c cream
6 egg yolks
1½ t vanilla
2 T sugar
¼ t salt
Boiling water

Preheat oven to 325. Put chocolate in medium bowl.

Bring 2-1/2 c cream to a simmer in small saucepan. Pour over chocolate in bowl, let stand 5 minutes and stir until smooth. Whisk together yolks, ½ t vanilla and salt. Whisk in chocolate. Pour through a sieve into large measuring cup.

Place six 6-oz ovenproof cups or ramekins in a roasting pan. Pour chocolate into cups dividing evenly. Pour enough boiling water into pan to come halfway up cups. Cover pan with foil and cook until barely set, abot 25 minutes.

Transfer to wire rack and let cool slightly. Cover with plastic and refrigerate 1 hour to overnight.

Beat remaining cream and vanilla plus sugar until stiff peaks form and spoon dollops onto each pot de crème before serving.