Title: Chocolate pots de creme ( mw )
 Categories: Microwave, Desserts
      Yield: 1 Servings
 
    1/4 c  Light Cream
      1 oz German Cooking Chocolate *
    3/4 ts Sugar
           Dash Salt
      1    Beaten Egg Yolk
    1/8 ts 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.