Heat oven to 350Â°.
Heat chocolate pieces and cream, stirring constantly, until chocolate is melted and mixture is smooth.
Beat remaining ingredients; stir gradually into chocolate mixture.
Pour into 4 ungreased 6-ounce custard cups or 4 or 5 ovenproof pot de creme cups.
Place cups in baking pan on oven rack.
Pour boiling water into pan to within 1/2 inch of tops of cups.
Bake 20 minutes.
Cover and chill at least 4 hours.