12 oz. semi-sweet chocolate bits
1 tbsp. vanilla
1 pinch salt
3 c. heavy cream
6 egg yolks
1 or 2 tbsp. rum

Place chocolate, salt and vanilla in blender. Heat cream to boiling point but do not boil. Pour into blender, blend 30 seconds. Add egg yolks; blend 5 seconds (1 or 2 tablespoons rum can be added). Pour into custard cups (foil baking cups will do). Chill for at least 3 hours. May be served plain or with whipped cream. 12 small servings.