THE LOUNGE WILL BE CLOSING EARLY SUNDAY, FEBRUARY 22ND AT 5PM

SIMPLE RECIPES: Red wine chocolate mousse recipe.

In the cellar, we often speak of balance—the delicate intersection of acidity, tannin, and structure. This philosophy extends beyond the bottle and onto the table.

For those who appreciate a well-crafted pairing, we present a study in texture: a Red Wine Chocolate Mousse. By substituting traditional cream with a reduction of our Petit Verdot, we create a foundation that is both intellectually complex and profoundly indulgent.

 

The INgredients
  • 7 oz Dark Chocolate: We recommend 70% cacao for a deeper, more decadent profile.
  • ½ Cup Simple Theory Petite Verdot: Its dark fruit notes provide the necessary acidity to cut through the richness.
  • 3 Large Eggs: Separated into yolks and whites.
  • ¼ Cup Granulated Sugar: Divided for use in both the yolk and white mixtures.
  • Whipped Cream: For layering and final structural support.
The Process

1. The Reduction

Begin by heating ½ cup of Petite Verdot in a saucepan. Bring it to a simmer, allowing the liquid to reduce slightly. This step is critical; it concentrates the dark fruit flavors, ensuring the wine’s character remains prominent when paired with the chocolate.

2. The Ganache, With a Twist

Pour the simmering wine over your 70% dark chocolate. Much like a traditional ganache, let it sit for a few moments to melt the solids, then whisk until the texture is smooth and glass-like.

3. Whisk Away

In a separate bowl, whisk your 3 egg yolks with 2 tablespoons of sugar. You are looking for a “lemon yellow” color—a sign that air has been successfully incorporated into the yolks. Once cooled slightly, slowly fold your wine-chocolate mixture into the yolks.

4. Structural Aeration

Whip your room-temperature egg whites until they reach “soft peaks.” Gradually add the remaining sugar during this process. Gently fold these whites into your chocolate base using an “up and over” motion to maintain the mousse’s light, airy architecture. After you add the egg whites, you need to also add 1 cup of whipped cream.

5. The Presentation

For a sophisticated aesthetic, we recommend serving in a wine glass or champagne flute to showcase the internal layers.

– Pipe an initial layer of mousse
-Add a layer of whipped cream.
-For a final accent, drizzle a small amount of Petite Verdot over the top and use a toothpick to swirl it into the cream for a marbled effect.

The tannins in our Petite Verdot mirror the bitterness of the 70% dark chocolate, while the whipped egg whites provide the lift needed to make the dessert feel effortless. It is a study in how simple components, when treated with intentionality, result in an elevated experience.

Rhonda, our wine educator and tasting room expert, will be returning to share more of her favorite recipes that highlight the versatility of our small-lot wines.

Stay tuned as we continue to deconstruct the relationship between the kitchen and the vineyard. In the meantime, we invite you to experiment with your own pairings and tag us in your results.

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