In 1 qt saucepan over medium heat, heat half and half until tiny bubbles form around edge of saucepan (do not allow half and half to boil). Set saucepan aside. In double boiler over hot, not boiling, water, melt semi-sweet chocolate squares,stirring 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 and salt. 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 six 6 ounce cups or stemmed glasses. Refrigerate for about 4 hours or until mixture has set. In small bowl with mixer at low speed, beat cream, confectioners sugar, and 1/4 teaspoon vanilla untill stiff; use to top pots de creme. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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|Serving Size: 1 Serving (1353g)|
|Recipe Makes: 1|
|Calories from Fat: 1723 (62%)|
|Amt Per Serving||% DV|
|Total Fat 191.5g||255 %|
|Saturated Fat 110.8g||554 %|
|Monounsaturated Fat 61.3g|
|Polyunsanturated Fat 10.2g|
|Cholesterol 1657.6mg||510 %|
|Sodium 474.2mg||16 %|
|Potassium 1936.3mg||51 %|
|Total Carbohydrate 239.4g||70 %|
|Dietary Fiber 8.7g||35 %|
|Sugars, other 230.7g|
|Protein 51.5g||74 %|
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Calories per serving: 2782
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