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
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|Serving Size: 1 Mousse (564g)|
|Recipe Makes: 1 Mousse|
|Calories from Fat: 941 (53%)|
|Amt Per Serving||% DV|
|Total Fat 104.6g||139 %|
|Saturated Fat 61.3g||307 %|
|Monounsaturated Fat 31.2g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 119.6mg||37 %|
|Sodium 215.2mg||7 %|
|Potassium 1658.7mg||44 %|
|Total Carbohydrate 195.6g||58 %|
|Dietary Fiber 14.6g||58 %|
|Sugars, other 181g|
|Protein 15.5g||22 %|
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Calories per serving: 1759
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