Main ingredients
- Chocolate
Ingredients
Method
Ingredients
- 120ml dry red wine (e.g. Cabernet Sauvignon)
- 360ml thickened cream
- 120ml whole milk
- 140g dark chocolate, chopped, plus extra for garnish
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 6 large egg yolks
- 65g sugar
- Whipped cream
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Method
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1Preheat oven to 160°C. Bring a kettle or pot of water to a boil, then reduce the heat to low to keep the water hot.
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2In a heavy, medium-sized saucepan set over medium heat, bring the red wine, cream and milk just to a simmer. Remove from the heat and add the chocolate. Whisk until melted and smooth. Add the vanilla and salt and whisk to combine.
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3In 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 baking dish until it reaches 3/4 of the way up the sides of the cocottes, being careful not to let any water get into the custard.
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4Place in preheated oven and bake until the custards are set but the centres 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 refrigerate until ready to serve (can be prepared up to 2 days in advance).
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5Garnish each Mini Cocotte with a dollop of whipped cream, and top with shaved or grated dark chocolate for serving.
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