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.
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.
For most people the New Zealand winery Cloudy Bay is synonymous with sauvignon blanc but their range now extends to sparkling, sweet and red wines, a message underlined by a dinner at Hix Mayfair (in Brown’s Hotel) the other day.