Chocolate Pots De Creme

Yields:	2 servings
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In a small nonmetal bowl stir together light cream, chopped chocolate, sugar and salt.

Cook in microwave, uncovered, on 100% power about 1 1/2 minutes or til 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 til 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.

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this banana bread was very moist and had a very good flavor, just enough banana flavor. It was very easy to put together. I was impressed.

Reviewed by ttad49