*  Exported from  MasterCook  *

                        CHOCOLATE POTS DE CREME

Recipe By     :
Serving Size  : 2    Preparation Time :0:00
Categories    : Chocolate

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1/2                Light Cream
  2      oz            German Cooking Chocolate
  1 1/2  pt            Sugar
  1      Dash          Salt
  2      Large         Beaten Egg Yolks
    1/4  pt            Vanilla
  1                    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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