Spicy Vines Chocolate Mousse

17th Nov 2017 @ 17:20 by Crystalyn

YIELD: Makes 8 servings
ACTIVE TIME: 45 min
TOTAL TIME: 7 hr

PAIRED WINES: Spicy Vines Original Blend and 2013 Zin Master: Russian River Zinfandel.

After popular demand, we are releasing what has always been a secret recipe of ours.


INGREDIENTS:

2 cups chilled heavy cream
4 large egg yolks
3 tablespoons sugar
1 teaspoon vanilla
7 oz fine-quality bittersweet chocolate (not unsweetened), chopped
2 tbl espresso powder
1 bottle Spicy Vines Original Blend*
1/2 cup sugar
Garnish: lightly sweetened whipped cream


PREPARATION:

Reduce the bottle of Spicy Vines’ Original Blend red spiced wine and sugar in a small saucepan on high heat until slightly thick. Reduce the read to medium until the contents become a thick spiced wine reduction. Set aside.

Heat 3/4 cup cream in a 1-quart heavy saucepan until hot. Whisk together yolks, sugar, and a pinch of salt in a metal bowl until combined well, then add hot cream in a slow stream, whisking until combined. Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until it registers 160°F on thermometer. Pour custard through a fine-mesh sieve into a bowl and stir in vanilla.

Melt chocolate in a double boiler or a metal bowl set over a pan of simmering water (or in a glass bowl in a microwave at 50 percent power 3 to 5 minutes), stirring frequently. Whisk custard and spiced wine reduction into chocolate until smooth, then cool.

Beat remaining 1 1/4 cups cream in a bowl with an electric mixer until it just holds stiff peaks. Whisk one fourth of cream into chocolate custard to lighten, then fold in remaining cream gently but thoroughly.

Spoon mousse into 8 (6-ounce) stemmed glasses or ramekins and chill, covered, at least 6 hours. Let stand at room temperature about 20 minutes before serving.


COOK'S NOTES:

Mousse can be chilled up to 1 day.

To vary the flavor, you can replace the 1 teaspoon vanilla with 2 teaspoons instant-espresso powder (dissolve it in the hot cream) or 3 tablespoons Grand Marnier or 2 tablespoons Cognac (either one whisked into strained custard).