Dornfelder, sweet, 2012
Strong tannins and dark flavors refine the slightly bitter taste of this delicious dessert. The wine reveals its charismatic bouquet at a drinking temperature of 14 - 18°C (57 - 64°F).
Roughly chop chocolate.
In a small saucepan, heat up cream, some of the milk, vanilla sugar, cinnamon, and chocolate pieces until the chocolate has melted. Make sure that the mixture does not boil. Stir occasionally.
Whisk cocoa powder into the mixture and let cook for approx. 1 - 2 min. over low heat. In the meantime, dissolve cornstarch in the remaining milk until smooth. Stir into chocolate mixture until the pudding thickens. Add a pinch of salt. Immediately remove from heat.
Beat sugar and egg yolks with a hand mixer until fluffy and pale. Fold immediately in the pudding. Fill in serving dishes and serve warm or cold.