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Red Wine and Macaroon Chocolate Mousse

It's an odd combination, that's fair to say. But bitter chocolate and red wine are often paired. Just don't use milk chocolate!

By bbcfood · From Open Recipes · 8 ingredients
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Why it works: Red wine and chocolate share more aroma than cooks usually use. They rank in the top 7% of all ingredient pairs, and 36 recipes mention both. Both carry isoamyl acetate, which smells banana, fruity. The science ↓

The recipe

Serves 4
Prep30 min

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By bbcfood. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Red wine + chocolatetop 7% of all pairs
    Aroma overlapstrong
    Mentioned together36 recipes

    Shared aroma: isoamyl acetate (banana, fruity).

  2. Butter + creamtop 3% of all pairs
    Aroma overlapstrong
    Mentioned together41,494 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Chocolate + creamtop 5% of all pairs
    Aroma overlapmoderate
    Mentioned together5,463 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  4. Red wine + buttertop 6% of all pairs
    Aroma overlapstrong
    Mentioned together1,598 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  5. Butter + eggtop 8% of all pairs
    Aroma overlapstrong
    Mentioned together118,511 recipes

    Shared aroma: nonanal (fat, citrus).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs