Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Light Cream 2 ea Large Beaten Egg Yolks
2 oz German Cooking Chocolate * 1/4 t Vanilla
1 1/2 t Sugar 1 x Whipped Cream (Opt.)
1 x Dash Salt

* 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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