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At Mon Aimee Chocolat we bought Guittard dark chocolate with 72 percent cacao (chocolate liquor). Chocolate taste and texture were very intense -- perfect for those with a passion for chocolate. Less passionate cooks might consider using a bittersweet chocolate with less cacao. The range in dark chocolate is from 48 percent cacao all the way to 99 percent. We recommend Callebaut with 48 percent.

• 1 1/4 cups light cream
  
• 7 ounces bittersweet chocolate, coarsely chopped
  
• Pinch salt
  
• 1 egg, beaten
  
• 1 teaspoon pure vanilla extract Scald cream in a medium-size saucepan. Remove from heat and add the chocolate, stirring until chocolate has melted. Add the salt and whisk in beaten egg. Return to heat and bring to a boil and simmer over low heat, stirring or whisking continuously for 1 minute. Stir in vanilla and divide mixture between pots de creme. or small souffle cups. Refrigerate 4 hours before serving.

  Makes 8 small (about 2 ounces) servings.

  Thursday, July 11, 2002