INGREDIENTS

1 1/2 cups Pinot Noir

1 cup sugar

1 cup whole milk

3/4 cup heavy cream

4 large egg yolks

1 pound dark chocolate, finely chopped

1 tablespoon butter, softened

PUTTING IT ALL TOGETHER

Step 1

In a medium saucepan, combine the wine and sugar and bring to a boil. Simmer over moderately high heat until reduced to 1 cup, about 18 minutes.

Step 2

In another small saucepan, bring the milk and cream to a boil. In a large bowl, beat the egg yolks. Gradually beat in the hot cream. Add the chocolate and butter; let stand for 2 minutes, then stir until smooth. Stir in half of the wine syrup. Pour the pudding into six 6- to 8-ounce heatproof glass jars or glasses. Refrigerate for at least 2 hours or overnight.

Add a dollop of whip cream drizzle with the remaining wine syrup and serve.