Chocolate Mousse Ww
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.
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.
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.