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ALL RECIPES

Red Wine Raspberry Tartlet with Chocolate Mousse

  • Pair with Port
Primary Ingredients

1 cup St. Francis Red Wine
½ cup Raspberry Jam

Primary Technique
  1. In a saucepan reduce the red wine to about two tablespoons over medium-high heat. Add the jam and heat to melt.
  2. Strain the wine mix to remove seeds.
  3. Pour one tablespoon of the wine mix into the tartlet cups and let them set.
Chocolate Mousse Ingredients

1 pound bittersweet chocolate
3 cups cream
6 egg whites
¼ cup sugar

Chocolate Mousse Technique
  1. Melt chocolate and one cup of cream in a double boiler, until chocolate is melted and the cream is incorporated. Meanwhile, whip the egg whites and sugar until soft peaks form.
  2. Transfer egg whites to a large mixing bowl. Whip the remaining two cups of cream until soft peaks form.
  3. Let the melted chocolate cool slightly then fold into the whipped cream.
  4. Fold the whipped egg whites into the chocolate and whipped cream mixture.
  5. Refrigerate the mousse for a few hours. After the mousse has set, pipe it on top of raspberry jam tartlet and serve.
Executive Chef Peter Janiak

Executive Chef Peter Janiak

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100 Pythian Road at Hwy. 12 Santa Rosa, CA 95409
(888) 675-9463
Open Daily | 10 AM – 5 PM | Holiday Hours
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