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!
Divide the macaroons among four glasses. Pour over the red wine until the macaroons are just covered, and set aside.
Meanwhile, melt the chocolate and butter together in a bowl set over a pan of simmering water and set aside to cool slightly.
Whisk the cream in a bowl until stiff peaks form when the whisk is removed. Whisk the cream into the melted chocolate mixture.
Whisk the egg whites until stiff peaks form when the whisk is removed. Fold the egg whites into the chocolate mixture until just combined.
Spoon the chocolate mousse into a piping bag and pipe over the red wine-soaked macaroons.
Set aside to chill in the fridge for 1-2 hours, or until just set.
Grate the white chocolate over the top of the mousse and serve the tuile biscuits alongside.
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James Martin presents a compilation of favourite Saturday Kitchen moments.