Chocolate Pots De Creme

* 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
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 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.





- - - - - - - - - - - - - - - - - -