Chocolate Merlot Mousse

• 3 ounces, weight Dark Chocolate Bar
• 2 whole Eggs, Separated
• 2 teaspoons Sugar
• 1/4 cups Merlot, Or Other Red Wine Of Your Choice
• 1/3 cups Whipping Cream, Very Cold

1. Place a medium mixing bowl and mixer beaters into the freezer. Place water in a double boiler and bring to a low simmer. Place the chocolate into the top pan and leave to melt.
2. With a hand mixer, whip the egg yolks with the sugar till it becomes light and creamy. Add the melted chocolate and wine.
3. Put the cream in the bowl that came out of the freezer and whip until it becomes stiff. Add the cream to the chocolate mixture and combine with a spatula until evenly combined.
4. Using clean beaters, whip the egg whites until they become stiff and form peaks. Fold egg whites into the chocolate mixture.
5. Spoon mixture into 3 serving glasses and put in the fridge overnight. Serve topped with whipped cream.

chocolate bar, eggs, sugar, ubc, whipping cream

Taken from tastykitchen.com/recipes/desserts/chocolate-merlot-mousse/ (may not work)