Recipe - Chocolate Pots De Creme

One half cup Light Cream
2 ounce German Cooking Chocolate *
1 One half teaspoon Sugar
Dash Salt
2 Large Beaten Egg Yolks
One fourth teaspoon Vanilla
Whipped Cream (Opt.)

* German cooking chocolate should be coarsely chopped.

In a small nonmetal bowl stir together light cream, chopped chocolate,
sugar and salt. Microcook, uncovered, on 100% power about 1 One half 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. Microcook, 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 6ounce 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 supermarketssemisweet
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.

From Better Homes & Gardens "Microwave Cooking for One or Two".
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mwc42.zip