Select a dry red wine with full flavor imagine berry, spice, or oak notes. Measure out ½ cup and reserve.
Melt 170 grams of chopped dark chocolate with 2 tablespoons unsalted butter on low heat. Melt it gently until it is smooth.
Take the chocolate off heat. Mix a little at a time, stirring until silky, the wine into the chocolate. Add a bit of salt for the balance of taste.
Whip 1 cup heavy cream until soft peaks. Fold gently into the chocolate mixture in two parts, maintaining the light texture.
Spoon into small glasses or bowls. Refrigerate for a minimum of 2 hours. Top with shaved chocolate, fresh berries, or a dusting of cocoa powder for a sophisticated touch just before serving.