2/3 c. semi-sweet chocolate chips
1 c. half and half
2 eggs
3 tbsp. sugar
Dash of salt
Whipped cream for garnish

Preheat oven to 350 degrees. Heat chips and half and half, stirring constantly until smooth. Cool slightly. Beat remaining ingredients; stir into chocolate mixture. Pour into 4 ungreased 6-ounce custard cups or pot de creme cups.

Place cups in baking pan on oven rack. Pour boiling water to within 1/2 inch of tops of cups. Bake 20 minutes. Cool slightly. Cover; refrigerate 4 hours. Garnish with whipped cream. Yield: 4 servings.