1/4 cup dark raisins
1/4 cup dark rum
7 oz bittersweet chocolate
1 cup creme fraiche
3 extra-large eggs, separated
1 six ramekins or long-stemmed wine g, oblets.
A Recipe for
Chocolate Mousse With Rum Soaked Raisins
Whenever you eliminate the inedible, whatever remains, however unpalatable, must be food. |
| Anonymous |
I doubt whether the world holds for anyone a more soul-stirring surprise than the first adventure with ice cream. |
| Heywood Broun |
Eat, drink, and be merry, for tomorrow you may work. |
| Anonymous |
This Recipe for Chocolate Mousse With Rum Soaked Raisins is one of thousands in the Recipes-to-go Dessert Cookbook.
There is a lot more juice in grapefruit than meets the eye. |
| Author Unknown |
If you enjoy this Chocolate Mousse With Rum Soaked Raisins Recipe - you should enjoy the recipe collections you can find on the websites below:
My favorite animal is steak. |
| Fran Lebowitz |
Food Tip |
This is a recipe for Chocolate Mousse With Rum Soaked Raisins from the recipe cookbook of Recipes-to-go (Dessert)
I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning. |
| John Barrymore |
Eat little, sleep sound. |
| Iranian Proverb |
I would rather live in Russia on black bread and vodka than in the United States at the best hotels. America knows nothing of food, love or art. |
| Isadora Duncan, America dancer (1878-1927) |
The hard part about being a bartender is figuring out who is drunk and who is just stupid. |
| Richard Braunstein |
After eating chocolate you feel godlike, as though you can conquer enemies, lead armies, entice lovers. |
| Emily Luchetti |
“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.” |
| Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875) |
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
Serves: 1
Chocolate Mousse With Rum Soaked Raisins Recipe brought to you by Recipes To-Go