Served at the 2023 Chocolate Wine Trail, Adam Puchta Winery


Pot de Crème
9 oz high-quality semisweet chocolate, chopped
1 1/2 cups whole milk
1 1/2 cups heavy cream
6 large egg yolks
5 tablespoons granulated sugar
1/4 teaspoon salt
1 tablespoon confectioners’ sugar

Wine Gelée
8 oz favorite Adam Puchta Wine
3/4 tsp Agar Agar
3 tbsp. Sugar


Pot de Crème
Place the chocolate in a blender. Whisk the milk, 1 cup cream, egg yolks, granulated sugar, and salt in a heavy-bottomed medium saucepan over medium heat. Cook, stirring constantly with a heatproof spatula until the mixture is thick enough to coat the spatula and almost boiling, 5 to 6 minutes.
Immediately pour the milk mixture over the chocolate in the blender. Cover and hold the lid with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the sides of the blender as needed. Divide the chocolate mixture among ramekins or small cups and refrigerate until set, about 2 hours.

Wine Gelée
Combine all ingredients in a small sauce pot. Bring contents to a boil, stirring occasionally to ensure Agar Agar is fully incorporated.
Place in a small sauce pot to allow to set. Once set cut into small pieces and place into a blender and blend until smooth gel consistency

Serve with Adam Puchta Winery Judges Heir

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