Chocolate Red Wine Pot de Creme
Chocolate and Red Wine come together in this creamy, dreamy pot de creme recipe! It’s like an extra rich, extra chocolate-y pudding, with an added fruitiness and complexity from lush red wine.
Are you guys familiar with pot de creme? I know it sounds fancy and french (poe duh krem) but it’s really one of the simplest desserts you can bake, and you get seriously major flavor impact with minimal effort.
It’s at this time of year that I really crave desserts like this. The weather is kinda dreary and cold, and I just want to curl up on the sofa under a blanket, with a little mug of something rich and super chocolate-y. You guys already know how much I love the combination of chocolate and fruit, and this definitely falls into that category, with a really complex, juicy berry twist from the red wine.
There are only a handful of simple ingredients to this recipe, and if you’re anything like me, I’ll be you already have them all on hand. They can be made ahead and served cold, but they’re equally good warm from the oven or at room temperature. The texture is dense and super-creamy, a lot like a creme brulee but thicker.
I baked them up in little demitasse cups, which are pretty small at just about 3 ounces each. You could also do it in little mason jars, but depending on the size, you may end up with fewer servings. Personally I really like the small portions, because of the rich and deep, intense chocolate flavor, it’s just right. Perfectly satisfying!
Chocolate and Red Wine come together in this creamy, dreamy pot de creme recipe! It's like an extra rich, extra chocolate-y pudding, with an added fruitiness and complexity from lush red wine.
- Preheat the oven to 325 degrees F.
Pour the cream and wine into a small pot and place over medium-low heat.
Cook until the liquid is steaming and small bubbles have formed around the edges.
Add the chocolate, stirring occasionally, until smooth and melted.
Whisk the egg yolks, sugar, and salt together in a mixing bowl.
Pour a little of the hot cream mixture over the yolks, whisking to warm them.
Continue adding warm liquid to the yolks, a little at a time, whisking after each addition.
When all the liquid has been added, stir in the vanilla and strain the mixture through a fine mesh sieve into a spouted vessel.
Divide equally between four demitasse cups.
Place the demitasse cups in a larger baking dish. Fill the larger dish with hot water, halfway up the sides of the cups.
Bake for 42-48 minutes, or until set around the edges and just barely wobbly towards the centers.