Each Hermann Wine Trail is an opportunity for Adam Puchta Winery to embrace our culinary love in new ways and the 2023 Chocolate Wine Trail was now different. Chef Alex continues to search for new and exciting recipes to delight Hermann Wine Trail guests and showcases beautiful food pairings for our award-winning wines. If you missed this year’s Chocolate Wine Trail, be sure to put it on your calendar for next year since this is the hottest ticket of the season.

Ingredients

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

 Instructions

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, constantly stirring 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, occasionally stirring 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