1. Heat oven to 350.  Assemble 4 un greased ramekins or small ovenproof decorative cups.  Meanwhile simmer 3 -4 cups boiling water for baking custard.
2. In saucepan over medium heat, melt chocolate and half and half, stir constantly until chocolate is melted and smooth.
3. Cool slightly.
4. Meanwhile, Beat eggs and sugar together with a whisk to blend add salt, whisk to mix.
5. Gradually add egg mixture with melted chocolate. Stir to blend.
6. Pour into 4 un greased ramekins or small ovenproof cups.
7. Place cups in baking pan on oven rack.
8. Pour boiling water into pan to within 1/2 inch of the tops of the cups.
9. Bake 20 minutes.
10. Cool slightly, cover and refrigerate at least 4 hours but not longer than 24 hours.

Whipped Cream Instructions:  Clean mixing bowl and wire whisk attachment free of any residue and chill in refrigerator for 10 minutes.  Add heavy cream to chilled bowl and beat on high speed for 1-2 minutes gradually add confectioners sugar and extract, beat on high speed until stiff peaks form.  Place whipped cream in piping bag and pipe dollops or decorative swirls on top of chilled dessert.

To serve:  Top with fresh whipped cream and strawberry heart halves.