Suggested Wines

  • Cabernet Franc (Dry Red)
  • Lakeshore Ruby Red (Semi-Dry Red)

This inventive dessert recipe was featured as the 6th course during the 2015 New Release Wine & Food Pairings.


  • 3 ½ – 4 oz. dark chocolate, chopped
  • 1 tablespoon butter
  • 2 tablespoons water
  • 1/8 teaspoon ground dried chipotle pepper
  • Tiny pinch salt
  • 2 large egg yokes
  • 2 tablespoons water
  • 1 tablespoon white sugar
  • ½ cup + 1 tablespoon heavy whipping cream, chilled


  1. Bring a saucepan of water to a simmer over low heat. Place chocolate, butter, 2 tablespoons water, ground chipotle, and salt in a heatproof bowl. Set bowl over simmering water until butter melts. Once butter melts, gently whisk the chocolate mixture until smooth and shiny. Set aside to slightly cool.
  2. Whisk egg yolks, 2 tablespoons water, and sugar in another heatproof bowl over the simmering water until the mixture is foamy and hot to the touch, about 3 minutes. Pour hot egg mixture into warm chocolate mixture and whisk until smooth and cooled to room temp.
  3. Pour chilled whipping cream into a chilled metal bowl and whisk until cream holds soft peaks. Fold whipped cream into the chocolate mixture and continue to fold gently until all the streaks have disappeared. Divide mousse into 4 6-ounce ramekins.
  4. Cover ramekins and chill at least 4 hours or overnight before serving.