choc au vin mousse
- 300g plain chocolate (min 70% cocoa solids), chopped
- 80g butter, melted
- 8 free-range eggs, separated
- 100g caster sugar
- 300ml red wine
- 6 Extra Special Frozen Macarons
To make the mousse, place a heatproof bowl over a pan of simmering water - don't let the base of the bowl touch the water. Add the chocolate and the butter, then stir until melted. Carefully remove the bowl from the pan and set aside.
Place another heatproof bowl over the pan of water and whisk the egg yolks and sugar together, until pale and thick. Remove the pan from the heat, keeping the bowl inside it.
Whisk the egg whites in a large bowl, using an electric hand-whisk set to a high speed, until soft peaks form when the whisk is removed.
Take 12 serving glasses, crumble half a macaron into each one and drizzle with 25ml of the red wine.
Whisk the warm chocolate mixture into the egg yolk and sugar until well combined. Lift the bowl from the pan and gently fold in the egg whites, one spoonful at a time, until totally incorporated into the mixture.
Fill the glasses with the chocolate mousse. If decorating, top each one with a macaron (option). Chill in the fridge for two hours or until set, then serve.