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Dark Chocolate Mousse


  • 2/3 cup bittersweet chocolate, chopped coarsely
  • 1 3/4 cup cold heavy cream
  • 2 T. sugar
  • 3 large egg whites*
  • Raspberries or strawberries, for garnish
  • Whipped cream, for garnish
  • *I like to use pasteurized egg whites from the store since you do not cook the
    eggs in this recipe – just add a bit of lemon juice or cream of tartar to aid in
    the process.

Cooking Instructions:

  • Melt chocolate in a double boiler or using the microwave on low heat. Stir well and set aside.
  • In a metal bowl placed in the freezer for 15 minutes, beat the cream with a mixer until soft peaks form. Set aside at room temperature.
  • In a separate bowl, use a mixer to whip the egg whites to soft peaks. Add the sugar gradually and continue whipping until firm.
  • Using a whisk, fold the chocolate into the egg whites carefully. When the whites are nearly completely incorporated, fold in the whipped cream. Cover and refrigerate for about an hour, or until set.
  • Serve in glass bowls with a dollop of whipped cream, a few raspberries or strawberries set on top and of course, the Bogle Petite Sirah Port.

Recipe Notes

Need a decadent dessert to enjoy with your Petite Sirah Port and your Valentine? Try this simple and delicious indulgence!

Suggested Wine Pairing

Bogle Petite Sirah Port

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