Red Wine Dark Chocolate Pot de Crème

Dark chocolate and red wine join together to create a luxuriously smooth pot de crème. The key to the silky texture is twofold: tempering the egg yolks slowly with hot cream, then baking the cocottes in a water bath for a gentle, even heat. This decadent dessert is the perfect ending to your next dinner party. The pot de creme can be made up to two days in advance so all you need to do after dinner is add a dollop of whipped cream and enjoy the moment.

1/2 cup red wine, such as cabernet

1 1/2 cups heavy cream

1/2 cup whole milk

5 ounces dark chocolate, chopped plus extra for garnish

1/2 teaspoon vanilla extract

1/8 teaspoon salt

6 large egg yolks

1/3 cup sugar

Whipped cream

Preheat oven to 325°F.  Bring a kettle or pot of water to a boil, then reduce heat to low to keep the water hot.

In a heavy, medium-sized saucepan set over medium heat, bring the red wine, cream and milk just to a simmer. Remove from heat and add the chocolate. Whisk until melted and smooth. Add the vanilla and salt and whisk to combine.

In a large mixing bowl, whisk together the egg yolks and sugar. Whisk in the hot chocolate mixture a bit at a time until completely combined. Strain the mixture into another mixing bowl. Let cool 10 minutes, then skim any foam from the surface. Divide the mixture carefully between 6 Mini Cocottes or ramekins. Set the dishes in a deep baking dish. Carefully pour hot water into the pan until it comes 3/4 of the way up the sides of the cocottes, being careful to not get any water into the custard.

Place in preheated oven and bake until the custards are set but the centers still move slightly when gently shaken, about 40 minutes. Remove the Mini Cocottes from the water bath and chill until cold, about 3 hours. Cover and keep chilled until ready to serve (can be made up to 2 days in advance).

Garnish each cocotte with a dollop of whipped cream, and shave or grate dark chocolate on top for serving.