Chocolate Mousse with Madeira Wine

Method

Break the chocolate up into little pieces and melt slowly in a bain-marie. Remove from the heat and mix in the egg yolks and Madeira wine until smooth.Whisk the egg whites until stiff and gently fold, little by little, into the chocolate mixture, keeping as much of the egg white volume as possible.Share out into bowls and chill for 4-5 hours.

Interesting fact:To ensure a successful wine pairing with desserts, the wine should be sweeter than the dessert, removing the need to use sugar.What makes this dessert interesting is that in fruity wines, the tannins in the chocolate will bring out the fruity notes.