Malbec Pots de Crème
- 2 C Malbec
- 6 oz Semisweet chocolate
- 2 C Hazelnut butter
- 12 Egg yolks
- ½ C Sugar
- 3 C Milk
- 2 C Cream
- 1 tsp Salt
- 1 tsp Vanilla
- 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
