1. In a heavy-bottomed saucepan set over medium heat, add the half-and-half. Heat just until tiny bubbles form around the edges of the pan, being careful not to boil.

2. In a double-boiler set over simmering (not boiling water), add the squares of chocolate. Heat, stirring occasionally, until the chocolate melts (about 8 minutes). Remove the top of the double-boiler, add the egg yolks and stir to combine. Stir in the sugar and salt.

3. Replace the top of the double-boiler over the simmering water. Gradually add the half-and-half to the chocolate mixture. Cook, stirring constantly, for about 5 minutes.

4. Set a fine-mesh sieve over a 4-cup Pyrex® measuring cups, pour the mixture through it.

5. Pour the mixture into six 6-ounce pots de crème cups. Place the cups in a water bath - a deep casserole filled the with hot water. Bake for 30 minutes. Cool.

6. Refrigerate until the mixture is set, about 4 hours.

   Just before serving, dollop with whipped cream topping.

Topping: In a mixing bowl, beat the cream, sugar and vanilla until soft-peaks form with a hand-held mixer.