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: Youll 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.