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.