---------- Recipe via Meal-Master (tm) v8.01
       Title: Chocolate Pots De Creme
  Categories: Desserts, Chocolate
       Yield: 1 servings
     1/4 c  Light Cream                         1 ea Beaten Egg Yolk
       1 oz German Cooking Chocolate *        1/8 ts Vanilla
     3/4 ts Sugar                               1 x  Whipped Cream (Opt.)
       1 x  Dash Salt                      
   *    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.
   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