In a small saucepot, heat the red wine to a simmer and pour over the chocolate in a heatproof bowl.

Allow the mixture to sit for a minute and mix well until the chocolate is melted and smooth. Set aside to cool.

In a large bowl, whisk the egg yolks with half of the sugar until it doubles in size and is pale in color and creamy.

Gradually fold the chocolate mixture in three parts with a spatula, making sure the mixture is completely incorporated.

In another bowl, whip the heavy cream to soft peaks.

In a clean, dry bowl, beat the egg whites with the remaining sugar until stiff peaks form.

Gently fold the whipped cream into the chocolate mixture until well incorporated.

Then carefully fold the egg whites until well incorporated. Be gentle to maintain the light and airy texture of the mousse.

Chill the mousse for a minimum of 4 hours or until set. Serve and enjoy.