Pots De Crème Au Chocolat(Mousse)

In a 1-quart saucepan over medium heat, heat half and half until tiny bubbles form around edge of saucepan (do not allow half and half to boil).

Stir occasionally with rubber spatula.

Remove double boiler top to work surface and with rubber spatula, beat egg yolks into the melted chocolate until smooth, then stir in sugar.

Gradually stir half and half into the chocolate mixture until thoroughly blended.

Replace double boiler top over simmering (not boiling) water.

Cook, stirring constantly, until mixture coats back of spoon, about 15 minutes.

Stir in 2 teaspoons vanilla extract.

Pour mixture into 6 (6 ounce) cups or stemmed glasses.

Refrigerate for about 4 hours or until mixture has set.