Bittersweet Chocolate Mousse with Red Wine Poached Berries

Recipe from chef Chris Van Hooydonk of Backyard Farm in Oliver Chocolate Mousse:

3 cups (750 mL) whipping cream, divided

9 oz (250 g) high-percentage cacao chocolate (55 to 72 per cent)

½ tsp (2 mL) ground cinnamon

Red Wine Poached Berries:

1 cup (250 mL) red wine

½ cup (125 mL) demerara sugar

1 cinnamon stick

3 pieces star anise

2 cups (500 mL) mixed berries

½ cup (125 mL) fresh basil thinly sliced into chiffonade (thin strips) Make the mousse: In a stand mixer, whip 2 cups (500 mL) of whipping cream to soft peaks. Place in refrigerator and chill until ready to use. Break chocolate into small pieces and place in a heatproof bowl. In a small saucepan, scald remaining 1 cup (250 mL) of whipping cream with cinnamon. Pour scalded cream and cinnamon over chocolate and whisk until completely melted and smooth. Set aside and cool to room temperature. In a large mixing bowl, in four separate additions, gently fold together melted chocolate mixture and whipped cream until well combined. Do not over mix. Divide between 6 to 8 ramekins and chill until ready to serve. Meanwhile, poach the berries: In a small pot, combine wine, sugar, cinnamon and star anise and bring to a simmer. Continue to simmer over low heat until it reaches syrup consistency. Add berries and return to a simmer. When berries are just cooked, strain them into a separate bowl. Return syrup to a simmer and reduce again until thickened to your liking. Remove from heat and set aside to cool to room temperature. When you’re ready to serve, combine the syrup and poached berries and spoon over the chocolate mousse. Garnish with the basil chiffonade.

Serves 6 to 8