Chocolate Mousse with Rum Soaked Raisins

Title:
Chocolate Mousse with Rum Soaked Raisins

Yield:
1 Mousse

Categories:
Pudding,
Mousse,
Chocolate,
Alcohol,
Raisin




Ingredients:





   1/4 c  Dark raisins


   1/4 c  Dark rum


     7 oz Bittersweet chocolate


     1 c  Creme Fraiche


     3    Extra-large eggs; separated


          Six ramekins or long-stemmed


          -wine goblets.






 Several hours (up to 24) ahead, combine the raisins and the rum in a small


 bowl, cover tightly with plastic and set aside to soak.


 


 Break the chocolate into pieces and process in a processor until ground


 very fine. Heat the creme Fraiche to the boiling point, and with the motor


 running, pour it through the feed tube in a steady stream. Process a few


 seconds until smooth.


 


 Separate the eggs. Add the egg yolks to the hot chocolate mixture, and


 process for a few seconds to incorporate. Transfer to a large bowl, stir in


 the drained raisins, and cool completely.


 


 In a large mixing bowl, beat the egg whites until stiff but not dry. Scoop


 about one quarter of the beaten whites onto the chocolate mixture, and


 using a large rubber spatula, stir them into the mixture. Gently and


 quickly fold in the remaining whites.


 


 Pour the mousse into the serving dishes, cover tightly with plastic wrap,


 and refrigerate for at least 4 hours and as long as 12 hours.


 


 Adding the yolks to the hot chocolate mixture cooks them slightly and gives


 a creamier texture to the mousse, which is best served the day it is


 prepared. Decorate with chocolate curls or extra rum-soaked raisins.


 


 From: Jody Prival


 


 Busted and entered for you by: Bill Webster


 Posted to MC-Recipe Digest V1 #889 by Bill Webster 
on


 Nov 08, 1997