Reyes Winery 2010 Cabernet Sauvignon Chocolate Pudding

By Beth Heiserman

 

Ingredients

• ½ cup Dutch-processed cocoa
• ¼ cup cornstarch
•  ¾ cup powdered sugar
• ¼ cup instant non-fat dry milk
• ½  teaspoon kosher salt
• 1 ½ cups milk
•  2 cups heavy cream
• ½ cup Reyes Winery 2010 Cabernet Sauvignon

 

Directions

1. Place cocoa, cornstarch, powdered sugar, nonfat dry milk and salt into bowl and mix until combined.
2. Place dry mixture into a medium saucepan. Add Reyes Winery 2010 Cabernet Sauvignon, milk and heavy cream and whisk to combine.
3. Over medium heat, bring mixture to a boil, continue to whisk gently.
4. Reduce heat to low and cook for about 5 minutes while continuing to whisk.
5. Pour mixture into individual bowls and chill.
6. Serve when cooled.

To make the phyllo cup tart, spoon a little in each cup and top with a blackberry and enjoy!