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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: * 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.
Ingredients:
1/4 Cup(s) light cream 1 ea beaten egg yolk
1 Ounce(s) german cooking chocolate * 1/8 ts vanilla
3/4 Teaspoon(s) sugar 1 x whipped cream (opt.)
-1 dash salt |
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