Dark Chocolate Mousse with Berry Wine Jam & Shortbread

Step 1

Preheat the oven to 350°F. In the base of a stand mixer, combine the butter and sugar. Using a paddle attachment, cream the butter and sugar together until smooth and fluffy. Mix in the vanilla.

Step 2

Gradually add the flour and salt, mixing on low speed first and then faster once all the flour is added. Scrape down the sides of the bowl as needed.

Step 3

Press the shortbread dough into an 8×8″ baking dish, creating an even, flat layer. Bake for about 25 minutes until lightly golden. Let the shortbread cool. Crumble into medium-size pieces.

Step 4

In a saucepan, combine the strawberries, blueberries, sugar, and red wine. Bring the mixture to a boil over medium-high heat, stirring so that the sugar dissolves.

Step 5

Lower the heat to a simmer and cook for about 30 minutes until the berries have burst, the wine has reduced, and the mixture has thickened into a jam-like consistency.

Step 6

Let cool.

Step 7

Add the cream to a stand mixer. Using a whisk attachment, whisk on medium speed until foamy. Add the sugar. Continue to whisk, increasing the speed as needed, until soft peaks form. Transfer the whipped cream to a bowl and chill in the fridge. Rinse the stand mixer bowl and reserve for the egg whites later on.

Step 8

Place the dark chocolate in a stainless steel mixing bowl. Add a small amount of water to a small saucepan. Place the saucepan over medium-low heat. Place the mixing bowl on top of the saucepan (make sure your bowl does not touch the water; you can pour out some water if needed). Stir the chocolate until melted. Remove the chocolate and let cool.

Step 9

Add the egg yolks, sugar, and salt to another stainless-steel bowl. Place over the saucepan and whisk aggressively until the mixture is light in color and double in volume. This will take a couple of minutes.

Step 10

Off of the heat, fold the melted chocolate into the egg mixture. Let cool fully.

Step 11

Meanwhile, add the egg whites to the stand mixer. Using a whisk attachment, whisk on medium speed until foamy. Add the sugar. Continue to whisk, increasing the speed as needed, until stiff peaks form.

Step 12

Fold the whipped egg whites into the chocolate mixture in two batches until incorporated.

Step 13

Lastly, fold in the whipped cream. Spoon the mousse into ramekins or small dishes. Place in the fridge and chill for an hour or so.

Step 14

To serve, top the chocolate mousse with the berry wine jam and crumbled shortbread. Garnish with crushed rose petals if desired.