Place 3 egg yolks in a medium saucepan. Whisk in 1/4 cup of sugar until yolks lighten. Add 1 teaspoon of vanilla, 1 cup of whipping cream, and 2 disks of Ibara Mexican chocolate finely chopped. Cook over medium- low heat until the chocolate melts and the mixture begins to thicken, whisking constantly. Set the chocolate mixture aside to cool slightly. With an electric mixer beat another 1 cup of whipping cream until soft peaks form. Gently fold the chocolate mixture into the whipped cream. Pour into pots de creme cups or small ramekins. We serve them warm topped with more whipped cream and a sprinkle of cinnamon sugar. Serves 8. The pots may also be chilled and served later.