1 cup heavy whipping cream
1 ounce semi-sweet chocolate
3 slightly beaten egg yolks
2 tablespoons sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 tablespoon sugar

Heat oven to 325°F. Place two 7 ounce ramekins in a baking pan. Melt chocolate with cream, stirring till smooth. Stir together yolks, sugar, vanilla and salt. Whisk hot cream mixture gradually into yolk mixture. Set pan with ramekins on oven rack. Pour egg mixture evenly into ramekins. Pour boiling or very hot water around ramekins to 1 inch deep. Bake 25-30 minutes till knife inserted near center comes out clean. Remove from baking pan and cool slightly on rack. This can be prepared the day before the dinner and kept covered in the refrigerator. One hour before serving, sprinkle tops of crème brulees with 1/2 tablespoon sugar each. Place under hot broiler briefly till sugar melts and begins to carmelize. Be careful not to burn brulees. Return to refrigerator for approximately 1 hour till brulees are cold again and sugar is crunchy. Optionally, you can use a small torch to briefly melt the sugar. If using this method, it can be done just before serving. Allow enough time for sugar to cool off before serving, though. Another method for getting the crunchy sugar on top is to melt the sugar in a hot nonstick skillet, stirring constantly, till browned and carmelized. Then drizzle the liquid sugar onto the tops of the brulees and let set till hardened.