Preheat the oven to 160°C. Bring a kettle or pot of water to a boil, then reduce the heat to low to keep the water hot.

In a heavy, medium sized saucepan set over medium heat, bring the red wine, cream and milk just to a simmer. Remove from the heat and add the chocolate. Whisk until melted and smooth. Add the vanilla and salt and whisk to combine.

In a large mixing bowl, whisk together the egg yolks and sugar. Whisk in the hot chocolate mixture a bit at a time until completely combined. Strain the mixture into another mixing bowl. Let cool for 10 minutes, then skim any foam from the surface. Divide the mixture carefully between six Le Creuset Petits Fours Mini Cocottes or ramekins. Set the dishes in a deep baking dish. Carefully pour hot water into the pan until it reaches 3/4 of the way up the sides of the casseroles, being careful not to let any water get into the custard.

Place in a preheated oven and bake until the custards are set but the centres still move slightly when gently shaken, about 40 minutes. Remove the casseroles or ramekins from the water bath and chill until cold, about 3 hours. Cover and refrigerate until ready to serve (can be prepared up to 2 days in advance).

Garnish each casserole with a dollop of whipped cream, and top with shaved or grated dark chocolate for serving.