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Malbec Pots de Crème

  1. 2 C Malbec
  2. 6 oz Semisweet chocolate
  3. 2 C Hazelnut butter
  4. 12 Egg yolks
  5. ½ C Sugar
  6. 3 C Milk
  7. 2 C Cream
  8. 1 tsp Salt
  9. 1 tsp Vanilla
  10. 1 tsp Espresso powder
  • Place Malbec in saucepan, reduce at slow simmer until only 2 Tbsp remain
  • Place hazelnut butter, and chocolate in blender cup
  • Heat sugar, milk, and cream to scald, then temper with egg yolk to form custard (use double boiler)
  • Add custard to blender cup, allow to melt for 2 minutes
  • Add remaining ingredients, and blend at low speed until smooth and silky
  • Pour into ramekins and chill for 2 hours
  • Garnish with sea salt and whipped cream