Chocolate and Vin Santo pots

I use Vin Santo in lots of sweet dishes, especially ice cream, but I love chocolate too, so came up with this recipe…

Serves 6

 100ml whole milk  25ml Vin Santo  300ml double cream  200g 80% dark chocolate (use 70% if you can’t find 80%), chopped  50g caster sugar  4 egg yolks

1 Pour the milk, Vin Santo and cream into a saucepan and place on a medium heat. Bring to a simmer, then turn off the heat and add the chocolate. Leave for 1-2min for the chocolate to soften. Using a spoon or a whisk, stir until the chocolate has melted and the mixture is smooth. 2 Whisk the sugar and egg yolks in the bowl of a stand mixer on medium speed for about 3min, until the mixture is pale and creamy. Alternatively, you can whisk by hand in a bowl for about 5min. 3 Slowly pour in the melted chocolate mixture and mix on a low speed until an even colour (or do this in a bowl by hand). 4 Pour the mixture into individual serving dishes (ramekins, glasses or cups will work). Refrigerate for at least 2 hours, then serve with cantuccini biscuits and a really good, hot espresso.