Рецепт Chocolate Mousse With Rum Soaked Raisins
by Global Cookbook

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Ингредиенты

1 c. Creme Fraiche
3 x Extra-large Large eggs, separated Six ramekins or possibly long-stemmed wine goblets.

Several hrs (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 pcs and process in a processor till grnd 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 till smooth.
Separate the Large eggs. Add in the egg yolks to the warm chocolate mix, and process for a few seconds to incorporate. Transfer to a large bowl, stir in the liquid removed raisins, and cold completely.
In a large mixing bowl, beat the egg whites till stiff but not dry. Scoop about one quarter of the beaten whites onto the chocolate mix, and using a large rubber spatula, stir them into the mix. Gently and quickly mix in the remaining whites.
Pour the mousse into the serving dishes, cover tightly with plastic wrap, and chill for at least 4 hrs and as long as 12 hrs.
Adding the yolks to the warm chocolate mix cooks them slightly and gives a creamier texture to the mousse, that is best served the day it is prepared. Decorate with chocolate curls or possibly extra rum-soaked raisins.