This is what I want to eat on my last day on earth.

Time: about 4 1/2 hours before serving or early in day [though I have been known to (très pressé, in continuation with the French theme) make them right before dinner ... or eat it right then & there (they are very tempting)].
Yield: 8 servings

1 6-ounce package semisweet-chocolate pieces (1 cup)
6 eggs, separated, at room temperature
2 teaspoons vanilla extract
1/8 teaspoon salt
Whipped cream for garnish

1. In heavy 1-quart saucepan over low heat (or in double boiler over hot, not boiling water) [I always use microwaveable chocolate instead], heat chocolate pieces until melted and smooth, stirring constantly; remove saucepan from heat. With spoon, beat in egg yolks, vanilla, and salt.

2. In large bowl, with mixer at high speed, beat egg whites until stiff peaks form. With rubber spatula or wire whisk, gently fold chocolate mixture into beaten egg whites until well blended.

3. Spoon mixtures into 8 pots de crème cups, 6-ounce wine glasses, or small dessert bowls. Refrigerate dessert at least 4 hours [I always ignore this] before serving. Top with whipped cream, if you like.