Pots:

12 oz. semi sweet chocolate
2 c. whipping cream
6 egg yolks
2 tbsp. sugar

Preheat oven to 350 degrees. In the top of a double boiler over low heat, melt chocolate with cream, stirring occasionally. In a large bowl, beat egg yolks with sugar. Gradually beat 1/4 of chocolate mixture into egg mixture until well blended. Beat in remaining chocolate mixture. Pour into small custard cups to within 1/2 inch of tops. Place cups in a baking pan and fill pan with hot water to come halfway up the sides of the cups. Bake 30 minutes or until set around edges but still soft in center; cool. Cover and refrigerate overnight. Top with Cool Whip. Makes 6.