Chocolate Cup Ingredients:

  1. 1 package molding chocolate disks

Mousse Ingredients:

  1. 1 1/2 cups sugar
  2. 8 large egg yolks
  3. 2/3 cup Debonne Riesling
  4. 5 tablespoons unsalted butter
  5. 2 teaspoons lemon peel, grated
  6. 2 cups heavy cream

Fruit Ingredients:

  1. 12 ounces fresh strawberries
  2. 1 cup Debonne Riesling
  3. 1 tablespoon sugar
  4. 1 mango, peeled and pit removed
  5. 6 ounces fresh raspberries
  6. 6 ounces blackberries
  7. 6 ounces blueberries

Chocolate Cup Directions:

  1. Melt chocolate in top of double boiler.
  2. Work melted chocolate into desired mold – the simpler the better – let stand until chocolate is hardened.
  3. Carefully unmold chocolate and set aside.

Mousse Directions:

  1. Whisk together sugar, egg yolks, wine, butter and lemon peel in large metal bowl.
  2. Set over pan of simmering water and whisk until mixture registers 180-degrees Fahrenheit on candy thermometer.
  3. Remove from heat and beat with an electric mixer until cool; setting aside.
  4. Meanwhile, whip cream on high speed until cream holds stiff peaks.
  5. Fold cream into egg mixture.
  6. Place mousse in large bowl, cover and freeze overnight.
  7. Just before serving, place scoops of frozen mousse in chocolate cups and top with fresh fruit.

Fruit Ingredients:

  1. Hull and quarter strawberries and place in non-metal container.
  2. Pour 1/2 cup Debonne Riesling over berries; covering and refrigerating until ready to use.
  3. Mix the remainder of the berries and pour the another 1/2 cup Debonne Riesling over them.
  4. Just before using, drain all berries.
  5. Toss strawberries with one tablespoon of sugar.
  6. Mix all berries together; stirring in chopped mango.
  7. Spoon over mousse in chocolate cups.