“Diamond-Studded” Chocolate Mousse Cups

2 boxes (15 shells each) frozen fully baked mini phyllo (fillo) shells

8 ounce dark chocolate candy bar

4 ounce milk chocolate candy bar

8 ounces heavy whipping cream

1/2 tablespoon sugar

1/8 cup Diamond Wine (Noiret wine may be substituted if a darker chocolate flavor is preferred)

Additional Whipping Cream & Grated Chocolate for Garnish, if desired

Preheat oven to 350°. Remove phyllo shells from carton and place on baking sheet.  Bake 3 to 5 minutes to crisp shells.  Set aside to cool.

Melt dark chocolate and milk chocolate bars together in double boiler.  Set aside to cool.

In the meantime, whip heavy whipping cream, adding 1/2 tablespoon sugar, until soft peaks form.

Gently fold this mixture into the chocolate mixture after the chocolate has cooled for 5 to 6 minutes.  Stir in 1/8 cup Diamond Wine (or Noiret Wine).  Spoon or pipe mixture into cooled phyllo shells.  Place in freezer to harden.

Remove from freezer 10 minutes before serving. Will keep for several days in freezer if placed in airtight plastic freezer bags.  May be garnished with whipped cream and grated chocolate, if desired.

Purple Hazed Pears


1 bottle Liberty Vineyards Purple Haze

1/2 cup sugar

zest of 1 orange

1 teaspoon ground cinnamon

1/2 teaspoon vanilla extract

4-6 Bosc pears



Peel pears, leaving the stems.


Combine wine, sugar, orange zest, cinnamon and vanilla in a large sauce pan. Bring to a boil, mixing until sugar dissolves. Add pears. Continue simmering gently for 45 minutes to 1 hour or until pears are soft–stir occassionally to ensure pears remain covered by liquid.


Once pears are tender, remove from pan. Increase heat. Boil sauce for 5-10 additional minutes, until thickened. Serve pears with sauce.

Flourless Chocolate Cake

enjoy with a glass of Liberty Vineyards Cabernet Sauvignon



4 ounces semi-sweet baking chocolate

1 stick unsalted butter

3/4 cup sugar

3 eggs

1/2 cup unsweetened cocoa powder



Preheat oven to 375°.  Line bottom of 8” cake pan with waxed paper.  Butter the top of the waxed paper and the sides of cake pan.


Chop chocolate into pieces. In top of double boiler, melt chocolate and butter, stirring until smooth.  Remove from heat and whisk in the 3/4 cup sugar.  Add eggs and whisk well. Add cocoa powder to mixture and mix until just combined. Pour into prepared pan and bake for 25 minutes, or until top has formed a thin crust. Cool cake in the pan on a wire rack for 5 minutes;  then invert onto a serving plate.   May be served with whipped cream, or ice cream, if desired. Enjoy with a glass of Liberty Vineyards Cabernet Sauvignon.

White Chocolate Silk Pie w/ Raspberry Sauce

enjoy with a glass of Liberty Vineyards White Side of the Moon



2 cups crushed cream-filled chocolate sandwich cookies (vanilla or berry-flavored cream). (About 20 cookies)

1/4 cup butter, melted

6 oz. white chocolate baking bars

2 cups heavy whipping cream

1 teaspoon vanilla

8 oz. package cream cheese, softened

1 package (10 oz) frozen raspberries in syrup, thawed

1 tablespoon granulated sugar

2 teaspoons cornstarch

1 cup fresh raspberries



Heat oven to 375° F. In a medium bowl, mix crushed cookies and butter. Press in the bottom and up the side of ungreased springform pan. Bake 8 to 9 minutes or until set. Cool completely.

In 1-quart saucepan, slowly heat white baking bars and 1/2 cup of whipping cream over low heat, stirring often, until chocolate is melted. Stir in vanilla. Cool to room temperature.

In large bowl, beat softened cream cheese with electric mixer on medium speed until smooth. Add white chocolate mixture; beat on medium speed until creamy. Set aside.

In chilled large bowl, beat remaining 1-1/2 cups whipping cream on high speed until stiff peaks form.

Using rubber spatula, slowly fold the whipped cream into the cream cheese mixture until blended.

Spoon into cooled crust. Refrigerate until set (approx. 3 to 4 hours).

Pour thawed raspberries into a strainer; set over a medium saucepan. Let juices run through the strainer into the saucepan; use back of spoon to press whole raspberries through strainer, removing seeds. Discard seeds. Stir cornstarch into raspberry puree. Add granulated sugar. Heat to boiling over medium heat. Cool completely.

To serve, slide thin knife around side of pie, remove the side of the springform pan. Spoon fresh raspberries around top edge of pie. Cut pie into wedges. Drizzle raspberry sauce over individual wedges. Garnish with chocolate, if desired.

Serve with Liberty Vineyards White Side of the Moon wine.

Grilled Angel Food Cake with Lucy's Jellied Sauce

enjoy with a glass of Liberty Vineyards Lucy’s in the Sky wine



Angel Food Cake (tube-shaped) You may purchase or make your favorite recipe.

Clarified Butter (see instructions below)

Lucy’s Jellied Sauce (see instructions below)


Clarified Butter:

1 stick unsalted butter, cut into pieces

Place butter in heavy saucepan over low heat. Allow to melt. Remove the pan from heat and let stand for a few minutes. Skim the foam from the top and slowly pour the melted butter into a container. Discard any milky solids in the bottom of the pan.


Lucy’s Jellied Sauce:

1/2 cup Jelly or Jam of your choice (we like Peach or Cherry)

1/4 cup Lucy’s in the Sky Wine

Combine jelly and wine in a small saucepan. Cook over medium heat for 5 to 10 minutes until slightly thickened. Allow to cool before drizzling over cake slices.



Slice angel food cake into wedges. Preheat griddle or skillet until hot. Brush griddle with clarified butter. Gently place cake slices on griddle, brown lightly on both sides. Remove from heat, drizzle with Lucy’s Jellied Sauce and enjoy with a glass of Liberty Vineyards Lucy’s in the Sky wine.

Pumpkin Spice Crunch Bars

enjoy with a glass of Liberty Vineyards Cat Noir



1 can (16 oz) solid pack pumpkin

1 can (12 oz) evaporated milk

3 eggs

1-1/2 cups sugar

4 teaspoons pumpkin pie spice

1/2 teaspoon salt

1/2 cup chopped pecans

1/2 cup chopped walnuts

1 cup butter, melted

1 package yellow moist cake mix (can substitute a gluten free yellow cake mix to make this recipe gluten free–check packaging to be sure that all of your other ingredients are gluten free)

whipped cream




Preheat oven to 350ºF. Grease bottom of 13x9x2 inch pan.


Beat pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in large bowl with electric mixer until combined. Pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture; top with nuts. Drizzle with melted butter.  Bake 50-60 minutes or until golden. Cool completely. Serve with whipped cream and a glass of Liberty Vineyards Cat Noir. Refrigerate leftovers.


Makes 15 to 20 servings.

Chocolette Mousse


4 tablespoons Liberty Vineyards Chocolette wine

1/2 cup plus two tablespoons sugar, divided

1 tablespoon good-quality instant coffee

2 tablespoons fine-quality cocoa

2 cups heavy whipping cream



Chill mixing bowl and beaters.


Mix two tablespoons sugar with cocoa until combined.


Combine cocoa mixture and all other ingredients in chilled bowl and whip until stiff.


Spoon or pipe mixture into dessert glasses or stemmed glasses.


Refrigerate at least 20 minutes or until set (can make up to a day ahead and refrigerate)


Before serving, garnish with whipped cream, berries or grated chocolate, if desired.