Espresso Chocolate Mousse with a Red Wine Reduction
SERVINGS: 6 servings (Serving size: 5 oz)
ACTIVE TIME: 45 min
TOTAL TIME: 7 hr
*PAIRED WINES: Original Spiced Red Wine and Zin Master Zinfandel.
Have a bottle of spiced wine and not quite sure what to pair with it for dessert? Here is the perfect holiday recipe for the after dinner aperitif spiced wine pairing.
INGREDIENTS:
· 2 cups chilled heavy cream
· 4 egg yolks
· 1/2 cup, 3 tbs sugar
1/4 tsp salt
· 1 tsp vanilla
· 2 tbl instant espresso powder
· 7 oz fine-quality bittersweet chocolate chips (not unsweetened)
· 1 bottle red wine
INSTRUCTIONS:
1. Reduce the bottle of red wine and 1/2 cup sugar in a small saucepan on high heat until slightly thick. Towards the end, lower the heat to medium to allow the contents to become a thick reduction without burning. The final volume will be 1/2 cup reduction. Set aside.
2. Heat 3/4 cup cream in a 1-quart heavy saucepan until hot.
3. In a medium sized metal bowl, whisk together egg yolks, 3 tablespoons of sugar and salt. Slowly add the hot cream to the bowl while whisking.
4. Transfer the cream mixture back to the saucepan and cook over moderately low heat, stirring constantly and until the mixture registers 160°F on a thermometer.
5. Pour the custard through a fine-mesh sieve back into a metal bowl and stir in vanilla and espresso powder.
6. Melt chocolate in a double boiler, stirring frequently. Whisk custard and wine reduction into chocolate until smooth, then cool.
7. Beat remaining 1 1/4 cups cream in a bowl with an electric mixer until it holds stiff peaks. Gently but thoroughly, fold the whipped cream into the custard to create a mousse.
8. Spoon mousse into 6 (5-ounce) ramekins and chill, covered, at least 6 hours. Let stand at room temperature about 20 minutes before serving.
Cooks' notes:
• To vary the flavor, you can replace the vanilla and/ or the instant-espresso powder with 3 tablespoons Grand Marnier or 2 tablespoons Cognac (either one whisked into strained custard).