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

A Message from our Provider:

“It will work out perfectly – if you let Jesus take control”