Chocolate Mousse with Smoked Nuts

Part of the trio pairing menu from Copa Jerez 2015 Russian participants Timur Abuzyarov and Ksenia Karpenko, this Pedro Ximénez pairing features a rich chocolate mousse topped with smoked nuts and accompanied by a sorbet made of raspberry and basil. Our dessert pairing is a 20 year old Solera Especial PX Don Guido from Williams & Humbert accompanied by chocolate mousse, smoked nuts & raspberry basil sorbet. In this dish like in a great musical composition the duet is played by two instruments: bitter chocolate which plays "cats & dogs" with rich PX and refreshing juicy raspberry & basil sorbet. We have created a classical pairing that satisfy even the most spoiled dinners.