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  Recipe Home » Deserts » Chocolate Pots De Creme
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  Chocolate Pots De Creme
  Category: Deserts
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 175
Ingredients:
1/2 cup Light Cream
2 oz German Cooking Chocolate *
1 1/2 tsp Sugar
1 each Dash Salt
2 each Large Beaten Egg Yolks
1/4 tsp Vanilla
1 each Whipped Cream (Opt.)
Instructions:
* German cooking chocolate should be coarsely chopped.

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:

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.
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