Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Light Cream 1 Beaten Egg Yolk
1 oz German Cooking Chocolate * 1/8 ts Vanilla
3/4 ts Sugar Whipped Cream (Opt.)
Dash Salt

* 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.

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