*  Exported from  MasterCook  *
                          Chocolate Pots De Creme
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Microwave
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  cup           Light Cream
    1      ounce         German Cooking Chocolate *
      3/4  teaspoon      Sugar
    1      Dash          Salt
    1                    Beaten Egg Yolk
      1/8  teaspoon      Vanilla
                         Whipped Cream (Opt.)
 *    German Chocolate should be corasely chopped.
  In a small nonmetal bowl stir together light cream, chopped chocolate, sugar
 and salt.  Micro-cook, uncovered, on 100% power about 1 minute or till chocolate
 is melted, stirring after 30 seconds.  Stir about HALF of the hot mixture into
 the beaten egg yolk.  Return all to the bowl, mixing well.  Micro-cook,
 uncovered, on 50% power for 1 to 2 minutes or till thickened, stirring every 15
 seconds.  Stir in vanilla.  Pour into pot de creme cup or 6 ounce custard cup.
 Cover and chill for several hours or till firm.  Garnish with whipped cream, if
   NOTE: SELECTING THE RIGHT CHOCOLATE: You'll find three basic types of chocolate
 in the baking supplies department of most supermarkets-- semisweet chocolate,
 unsweetened chocolate, and sweet chocolate. The semisweet chocolate is made from
 chocolate that is just slight sweetened with sugar. Unsweetened chocolate is the
 original baking or cooking chocolate and has no added flavorings or sugar. And
 sweet chocolate, such as the German cooking chocolate used in the Chocolate Pots
 de Creme recipe, is chocolate mixed with sugar and sometimes additional cocoa
 butter or flavorings.
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