------------- Recipe Extracted from Meal-Master (tm) Database --------------
      Title: Chocolate Pots De Creme
 Categories: Chocolate Desserts    
   Servings:  2
     1/2 c  Light Cream 
       2 oz German Cooking Chocolate * 
   1 1/2 t  Sugar 
       1 x  Dash Salt 
       2 ea Large Beaten Egg Yolks 
     1/4 t  Vanilla 
       1 x  Whipped Cream (Opt.) 
   *    German cooking chocolate should be coarsely chopped.
   In a small nonmetal bowl stir together light cream, chopped chocolate,
   sugar and salt.  Micro-cook, uncovered, on 100% power about 1 1/2 minutes
   or till chocolate is melted, stirring every 30 seconds.  Stir about HALF
   of the hot mixture into the beaten egg yolks.  Return all to the bowl,
   mixing well.  Micro-cook, uncovered, on 50% power for 2 to 3 minutes or
   till thickened, stirring every 30 seconds.  Stir in vanilla.  Pour into 2
   pot de creme cups or 6-ounce custard cups.  Cover and chill for several
   hours or till firm.  Garnish with whipped cream, if desired.
   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 slightly 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