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.
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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:
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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.
