1. Cut the bittersweet chocolate and milk chocolate into pieces and melt the milk completely in water (the temperature should not exceed 55 degrees)
2. Add egg yolk and stir evenly, remove from heat (when adding egg yolk, pour in a little, and stir while pouring, so as not to change the egg yolk directly when the temperature is too high)
3. Add red wine to cool down, set aside
4. Beat the whipped cream until 6-7 to distribute, add the chocolate batter in portions and mix well
5. Put it into the box, put it in the freezer of the refrigerator and freeze for 1 hour, then take it out and stir once. Then stir every 40 minutes, 4-5 times
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