1. Center a rack in the oven and heat to 300 degrees. Place chocolate in a small heatproof bowl. Heat half-and-half in a small saucepan over medium heat until just simmering. Pour over chocolate and stir until chocolate is melted and mixture is smooth.
2. In a medium bowl, whisk egg, 2 teaspoons sugar, and salt until well-combined. While whisking constantly, slowly pour chocolate mixture into egg mixture.
3. Place two 4-ounce ramekins in an 8x8" baking dish. Divide chocolate mixture between ramekins. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
4. Carefully transfer dish to oven and bake until centers are almost set, about 20 minutes. Remove ramekins from baking dish and let cool slightly; cover with plastic wrap and refrigerate at least 4 hours and up to overnight.
5. Before serving, melt butter in a small nonstick skillet over medium heat. Add pineapple and remaining 2 teaspoons sugar and cook, stirring occasionally, until pineapple is lightly browned, 8 to 10 minutes. Spoon over pots de creme, sprinkle with nuts, and serve.
Source: Hannaford fresh Magazine, January - February 2018