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Coco Crema

Servings: 8





  1. Preheat oven to 300º F. Place 8 martini glasses or ramekins on a tray and set aside.
  2. In a small saucepan, combine red wine and ½ cup of sugar. Bring to a boil, reduce heat and simmer until wine has reduced by two thirds. Set aside and cool.
  3. Place all chocolate chips in an oven-proof medium-sized bowl. Place in the oven to melt for about 10-15 minutes (do not burn). Remove from oven and whisk in red wine syrup, followed by egg yolks.
  4. In a medium saucepan, combine the milk, 1 cup of cream, and ¼ cup of sugar. Scald the milk mixture and whisk quickly into chocolate mixture, followed by the butter.
  5. Divide the custard between the glasses. Chill until completely set.
  6. Whip remaining heavy cream with remaining sugar until stiff. Top each custard with a dollop of whipped sweet cream. Dust with a teaspoon of cocoa powder and enjoy.
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