Anne's Chocolate Pot de Crème

6 ounces bittersweet chocolate, finely chopped
2 cups heavy cream
1-1/4 cups half-and-half
1/4 cup plus 2 tablespoons sugar
pinch of salt
9 egg yolks
1/2 teaspoon vanilla extract

Put chocolate in a large bowl. In a heavy-bottom pan combine cream, half-and-half, 1/4 cup sugar, and salt over medium heat.

In another bowl, whisk egg yolks and remaining sugar. Just as the cream reaches a boil, add about 1/2 cup of it into the yolks, whisking all the while. Whisk this yolk mixture back into the remaining cream. Cook, stirring, until the mixture is quite thick, taking care not to overcook.

Pour the cream-and-egg-yolk mixture over the chocolate and whisk gently until the chocolate has melted. Add the vanilla and pour through a fine strainer. Pour into ramekins and let cool completely. Cover and refrigerate until ready to serve. Top with whipped cream before serving.

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