ChocolateandPinot Noir S'mores Puddings

• 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
• 3 large egg whites
• 1/2 cup sugar
• Pinch of cream of tartar
• Espresso Shortbreads

1. Make the puddings In a medium saucepan, combine the wine and sugar and bring to a boil.
2. Simmer over moderately high heat until reduced to 1 cup, about 18 minutes.
3. In another small saucepan, bring the milk and cream to a boil.
4. In a large bowl, beat the egg yolks.
5. Gradually beat in the hot cream.
6. Add the chocolate and butter; let stand for 2 minutes, then stir until smooth.
7. Stir in half of the wine syrup.
8. Pour the pudding into six 6- to 8-ounce heatproof glass jars or glasses.
9. Refrigerate for at least 2 hours or overnight.
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. Let cool slightly.
12. In the mixer, beat the whites at medium-high speed until firm, glossy peaks form, about 2 minutes.
13. Scrape the meringue into a pastry bag fitted with a large star tip and pipe it onto the puddings.
14. Using a kitchen torch, brown the meringue.
15. Serve with the shortbreads and remaining wine syrup.

sugar, milk, heavy cream, egg yolks, chocolate, butter, egg whites, sugar, cream of tartar, espresso

Taken from www.foodandwine.com/recipes/chocolate-and-pinot-noir-smores-puddings (may not work)