Since I’m a Texas Tech grad I always think of Messina Hof as the Aggie wine…only because it’s located in Aggieland. But these wines are much better than the Aggies football team. JUST KIDDING Aggie fans! Messina Hof truly does make some good wine. I enjoy their ’04 Papa Paolo Port…it’s a labor of love between Paul Bonarrigo (Paul and his lively wife Merrill own the winery) and his son. This dessert is made with port…the perfect match for chocolate.
Combine the cookie crumbs and melted butter; press onto the bottom of a 9-inch spring form pan. Set aside.
In a double boiler, melt semisweet chocolate and butter; add wine. In a mixing bowl, whip egg yolks and 3 tablespoons sugar until creamy. Add chocolate mixture. Cool.
In another bowl, whip cream and sour cream until stiff peaks form. Fold into chocolate mixture. Whip egg whites and remaining sugar until stiff peaks form; fold into chocolate mixture. Pour over prepared crust. Freeze for 20 minutes.
In a double boiler, melt white chocolate with 3 tablespoons cream; add wine. In a mixing bowl, whip egg yolks and 1 ½ tablespoons sugar until creamy. Whisk in chocolate mixture. Whip the remaining cream until stiff peaks form; fold into chocolate mixture. Whip egg whites and remaining sugar until stiff peaks form; fold into chocolate mixture. Pour over semisweet mousse layer. Freeze overnight.
Cookie Crumb Crust
- 4 cups finely crushed chocolate cookies
- ½ cup melted butter
Chocolate Mousse Layer
- 12 ounces semisweet chocolate, chopped
- ½ cup butter
- 3 tablespoons Messina Hof Papa Paulo Port
- 8 egg yolks
- 4 tablespoons sugar, divided
- ¾ cup heavy whipping cream
- 2 tablespoons sour cream
- 2 egg whites
White Chocolate Mousse Layer
- 9 ounces white chocolate, chopped
- 2 ½ cups heavy whipping cream, divided
- 3 tablespoons Messina Hof Ivory Ports of Call
- 3 egg yolks
- 2 ½ tablespoons sugar, divided
- 2 egg whites