Summary

Ingredients

• 250 g chocolate, white
• 125 g suar
• 0.5 ½ pack flavor (lemon peel flavor)
• 2 egg yolks
• 2 egg (s)
• 350 ml red wine (preferably Cabernet Sauvignon)
• 6 sheets gelatin, red
• 250 ml cream
• Fruit according to season and choice
• Mint to decorate

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Instructions

1. Melt the chocolate in a double boiler. Whip the sugar, eggs, egg yolk and lemon peel flavor in a water bath until white. Now stir the melted chocolate gradually into the egg and sugar mixture - still in a water bath. Prepare the red gelatine according to the instructions on the packet. Add and then take the whole thing out of the hot water bath.
2. Transfer the cream to a large bowl and slowly stir in the red wine. Put the now fairly liquid cream in the refrigerator for 1-2 hours. When it starts to set, whip the cream until stiff and fold in gently. With a funnel, the mass is now filled into 6 dessert glasses (I use martini glasses so that you have an order of magnitude).
3. The red wine mouse now has to stand cold for another 3-4 hours (also overnight if possible). Grate curls from the remaining chocolate with a peeler and sprinkle over the mousse.
4. Decorate and serve with fruit of the season and your choice (e.g. berries, physalis, etc.) and mint.