Red wine and macaroon chocolate mousse

It’s an odd combination, that’s fair to say. But bitter chocolate and red wine are often paired. Just don’t use milk chocolate!


  • 75g/3oz macaroons
  • 75ml/3fl oz red wine, preferably Bordeaux
  • 200g/7oz dark chocolate (minimum 70% cocoa solids)
  • 25g/1oz butter
  • 150ml/5fl oz double cream
  • 3 free-range egg whites
  • 50g/2oz white chocolate
  • 4 tuile biscuits, to serve

Preparation method

  1. Divide the macaroons among four glasses. Pour over the red wine until the macaroons are just covered, and set aside.

  2. Meanwhile, melt the chocolate and butter together in a bowl set over a pan of simmering water and set aside to cool slightly.

  3. Whisk the egg whites until stiff peaks form when the whisk is removed. Fold the egg whites into the chocolate mixture until just combined.

  4. Set aside to chill in the fridge for 1-2 hours, or until just set.

  5. Grate the white chocolate over the top of the mousse and serve the tuile biscuits alongside.

James Martin recipes from Saturday Kitchen Best Bites

Less than 30 mins preparation time

No cooking required cooking time

Serves 4

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