Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Light Cream
2 oz German Cooking Chocolate *
1 1/2 ts Sugar
Dash Salt
2 Large Beaten Egg Yolks
1/4 ts Vanilla
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. 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.

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