Chocolate Pots De Creme

1/2 c Light Cream 2 ea Large Beaten Egg Yolks
2 oz German Cooking Chocolate * 1/4 ts Vanilla
1 1/2 ts Sugar 1 x Whipped Cream (Opt.)
1 x Dash Salt
2 servings
* 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.