Choc au Vin Mousse from James Martin’s Christmas Recipes for @asda
Great to make ahead of time, this rich red wine and chocolate pud is strictly for the grown-ups. Of course if you’d like to make this suitable for non-adults or for those who have chosen to not consume alcohol for whatever reason, you could replace the wine with a different liquid such as pomegranate juice or cranberry juice though you need to adjust sugar levels to compensate for the additional sugar in the juice.
Of course, Asda has some amazing wines at all times of the year including many from Romania, France and some of the best Rioja (but to get it you need to be fast). Their wines are multi-award winning and absolutely worth locating a large Asda for. Go for the award-winners and you’ll never be disappointed.
Ready in 2 hrs 20 mins
300g plain chocolate (min 70% cocoa solids), chopped
80g butter, melted
8 free-range eggs, separated
100g caster sugar
300ml good red wine (i usually go for St Émilion or merlot)
6 extra Special Frozen Macarons (18 if decorating)
1. 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.
2. 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.
3. 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.
4. Take 12 serving glasses, crumble half a macaron into each one and drizzle with 25ml of the red wine.
5. 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.
6. Fill the glasses with the chocolate mousse. If decorating, top each one with a macaron (optional). Chill in the fridge for 2 hrs or until set, then serve.