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CHOCOLATE POTS DE CREME

Category:    Chocolate, Desserts, Microwave
Yield:2 servings
 
    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                      
 
  *    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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