ChocolateandPinot Noir S'mores Puddings

1. 1

   Make the puddings In a medium saucepan, combine the wine and sugar and bring to a boil.

2. 2

   Simmer over moderately high heat until reduced to 1 cup, about 18 minutes.

3. 3

   In another small saucepan, bring the milk and cream to a boil.

4. 4

   In a large bowl, beat the egg yolks.

5. 5

   Gradually beat in the hot cream.

6. 6

   Add the chocolate and butter; let stand for 2 minutes, then stir until smooth.

7. 7

   Stir in half of the wine syrup.

8. 8

   Pour the pudding into six 6- to 8-ounce heatproof glass jars or glasses.

9. 9

   Refrigerate for at least 2 hours or overnight.

10. 10

    Make the meringue In the bowl of a stand mixer set over a saucepan of simmering water, whisk the egg whites with the sugar and cream of tartar until warm and the sugar is dissolved, 3 to 5 minutes.

11. 11

    Let cool slightly.

12. 12

    In the mixer, beat the whites at medium-high speed until firm, glossy peaks form, about 2 minutes.

13. 13

    Scrape the meringue into a pastry bag fitted with a large star tip and pipe it onto the puddings.

14. 14

    Using a kitchen torch, brown the meringue.

15. 15

    Serve with the shortbreads and remaining wine syrup.

* Per serving · 4 servings · Values may vary.

No additional tips available.