Title: Chocolate Pots De Creme
Categories: Chocolate Dessert
Yield: 2 Servings
| 1/2 | c | Light cream |
| 1 1/2 | ts | Sugar |
| 2 | | Large beaten egg yolks |
| | | Whipped cream (opt.) |
| 2 | oz | German cooking chocolate * |
| | | Dash salt |
| 1/4 | ts | Vanilla |
* German cooking chocolate should be coarsely chopped.
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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. 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 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 flavorings.