Ingredients:
6oz Chocolate chunks or squares (Best to use 70% cocoa or above.)
3/4 cup Red dessert wine (I used a Chocolate Raspberry Port, but any port will work.)
1/4 cup Sugar
1 cup Heavy cream (For vegan use coconut cream.)
3/4 cup Red dessert wine (I used a Chocolate Raspberry Port, but any port will work.)
1/4 cup Sugar
1 cup Heavy cream (For vegan use coconut cream.)
Directions:
Use
a double boiler, or makeshift a double boiler by placing a large bowl
over a medium pot with about 2 inches of water in it. The water should
not touch the bottom of the bowl. Heat the double boiler on medium-low
heat and add the chocolate, dessert wine, and sugar to the bowl. Begin
stirring slowly and evenly when the chocolate starts softening. Stir
until the chocolate is melted and smooth and the sugar has dissolved.
Remove from heat.
Place
the bowl with the melted chocolate mixture in it over another bowl that
is half filled with ice water. The bottom of the bowl with chocolate
should not touch the ice water. With a hand mixer, beat the
chocolate-red wine mixture until it turns into a thick, smooth pudding.
Leave the bowl over the ice water to continue to cool.
In
medium bowl using a hand mixer, beat the cream until stiff peaks form,
about 5 minutes. You want these to be really stiff peaks, not just until
the cream starts to solidify. You should be able to scoop with a spoon a
tower of whipped cream that won't fall. With a rubber spatula, gently
fold the whipped cream into the chocolate-red wine blend. Continue
folding until no white streaks remain. Garnish with mint leaves or fresh
raspberries if desired and enjoy!
Originally published in The Wine Cellar January 2019.
