Pairings | Chocolate mousse
Chocolate is supposed to be impossible to match with wine but like any other ingredient it depends on the chocolate and how it’s used.
One of the main events at the Dartmouth Food Festival this weekend was a dinner at Mitch Tonks Seahorse restaurant cooked by London chef Mark Hix. The unusual factor though was that every dish was matched with a cocktail.
Although chocolate mousse is usually made from dark chocolate it's quite a light dessert as chocolate puddings go because of its airy texture - lighter than petits pots au chocolat, for example.
One of the courses at the food and wine workshops I hosted for Irish wine importer Febvre at Drury Buildings in Dublin last week was a frozen milk chocolate and raspberry cake - well, sort of cake. More like a cross between a cake and a mousse.
It’s been hard to pick a single pairing from the beer and food matching dinner I attended at the Anchor in Walberswick last week but I reckon it’s got to be the perfect pairing of Bakewell tart and Liefmans Kriek.