Preheat oven to moderate (350°). Bring medium-size pot of water to boiling. Place six 4-oz. pot de creme pots or ramekins in baking dish with high sides, large enough to hold them in a single layer; set aside. Combine 3/4 cup half-and-half, sugar and chocolate in small saucepan. Heat over low heat, stirring occasionally, until chocolate is melted. Gradually and gently whisk in remaining 1 cup half-and-half until blended and heated through; whisk gently to avoid creating bubbles or foam. Remove from heat. Stir in vanilla. Pour chocolate mixture into egg yolks in medium-size bowl, whisking gently to combine; avoid creating bubbles or foam. Pour mixture into prepared pot de creme pots; cover with lids or aluminum foil. If using ramekins, cover wwith foil. Place baking dish in lower third of oven. Pour hot water into dish to come halfway up sides of pot de creme pots. Bake in preheated moderate oven (350°) for 35 to 40 minutes or just until set. Remove from oven and water bath. Cool to room temperature. Then refrigerate until chilled. Makes 6 servings. Nutrient value per serving: 174 calories, 5 g protein, 19 g fat,25 g carbohydrate, 34 mg sodium, 168 mg cholesterol. dess 5