Instructions: Combine 1 3/4 cups of the cream and vanilla bean in a saucepan. Heat, add chocolate, and stir until chocolate is melted and thoroughly blended with the cream. Beat egg yolks until light and lemon-colored. Gradually beat in sugar and salt. Add the remaining 1/4 cup cold cream and cordial or rum. Mix well.

Stir in the hot cream. Remove vanilla bean and scrape seeds into mixture.

Pour the mixture into ramekins or creme pots. Arrange in a baking pan. Pour hot water into the pan, about 1 inch deep. Cover the ramekins with foil.

Bake 20 to 25 minutes, or until a knife inserted in the center comes out clean.

Cool and chill.

Blend whipping cream with sugar and beat until mixture begins to thicken. Add pure vanilla extract, and whip until cream is thickened but not stiff.

Top chocolate cremes with whipped cream, and decorate with a small flower or sprig of mint. Or, dust tops with cocoa.

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