Death by Chocolate - 2022 The Passport Wine Pairing

When pairing a Cabernet/Merlot Blend (Such as our GCW Passport) with a chocolate dessert try making this recipe which offers multiple chocolate options. Made in a Trifle style this dessert is made to impress!

Ingredients:

• 2 boxes of instant mousse mix

• 4 ounces of whipped topping

• 1 box of your favorite chocolate cake mix

• 1/2 cup of Kahlua

• 3 chocolate toffee bars (chopped)

Directions:

1. Prepare cake mix as directed and remove from the oven. Poke holes in the cake and pour the Kahlua over the cake. Let cool.

2. Prepare the chocolate mousse mix.

3. Crumble the cake into pieces.

4. In a medium Truffle Bowl or 6 individual clear glasses layer the ingredients 1/3 of the cake, 1/3 of the mousse, 1/3 of the whipped topping.

5. Sprinkle the chopped candy bars on top and chill well before serving.

6. Uncork the wine and serve!