Chocolate Microwave Pots de Creme

Add chocolate to the beaker of your food process and whirl until finely chopped. Place in a bowl.

Place the egg in the food processor

Microwave whipping cream in a 2 cup Pyrex measuring until cream boils, about 1 1/2 to 2 minutes.

With processor running on high speed, add boiling cream to egg. It is important to check temperature of mixture with an instant-read thermometer; if below 160 [degrees], pour mixture back into glass measure and reheat in microwave oven at full power just until it reaches 160 [degrees], stirring and checking at 15-second intervals.

Combine hot cream mixture and chopped chocolate in the food processor and blend until smooth, about 1 minute.

Pour the chocolate mixture into 4 or 5 pots de creme cups or 4 oz ramekins. Chill until at least 45 minutes before serving. You can also chill the dessert overnight. Remove the pots de creme from the refrigerator at least 30 minutes before serving.