INGREDIENTS

INSTRUCTIONS

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 <thelma@pipeline.com> on
Nov 08, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 909
Calories From Fat: 603
Total Fat: 68.3g
Cholesterol: 214mg
Sodium: 111.1mg
Potassium: 565.1mg
Carbohydrates: 40.9g
Fiber: 1.5g
Sugar: 24.4g
Protein: 7.4g