This decadent dessert features flavors of dark chocolate and raspberry pair with the sweet raspberry and cherry flavors of the wine. It makes six servings. We recommend pairing it with our Smitten sweet rosé wine.
Ingredients
- 2 ½ cups heavy cream
- 1 cup raspberry jam
- 7 egg yolks
- 1⁄3 cup sugar
- 8 oz dark baking chocolate, chopped
- ¼ cup red wine
- 1 tbsp cold water
- 1 tsp plain gelatin granules
- 1 tsp vanilla extract and a pinch of salt
Instructions
- Whisk egg yolks and sugar together in a bowl.
- Place the chocolate in a blender.
- Combine gelatin and water in a small bowl.
- Bring cream and salt to a boil in a pot. Whisking constantly, slowly pour hot cream into the yolks.
- Put yolk mixture back into pot on low heat. Whisking constantly, cook custard until begins to visibly thicken. Do not boil!
- Remove from heat and stir in gelatin for 30 seconds.
- Pour custard through a wire strainer on top of chocolate in the blender.
- Blend to melt the chocolate and add vanilla.
- Pour into small dishes and chill.
- Melt jam and wine together over medium heat. Let cool to lukewarm and then pour over top of custard.
- Chill and then garnish with cookie crumbs. Makes 6 servings.