Bitter Chocolate Pots with Pedro Ximénez Raisins
These little pots are very rich so extra crème fraîche may be welcome. This mousse will taste different depending on the chocolate, for a richer mousse use 62% chocolate or 34% milk chocolate for a sweeter mousse.
SERVES
6
PEOPLE
Ingredients
110g good quality dark chocolate (we use 54% Callebaut)
110ml cream
1-2 tbsp Jamaica rum
2 eggs, separated
100g plump raisins or sultanas
60ml of Pedro Ximénez sweet sherry
crème fraîche, to serve
Method
First, make the chocolate pots:
Chop the chocolate finely. Bring the cream up to the boil, turn off the heat, add the chocolate to the cream and stir it around until the chocolate melts in the cream. Add in the alcohol, if using, and whisk in the egg yolks. Whisk the egg whites until just stiff, then stir in a quarter of the egg white, fold in the rest, gently, being careful not to knock all the air out. Divide between 6 pots or espresso cups. Cover and chill and allow to set for at least 4 hours or preferably overnight.
Meanwhile, warm the Pedro Ximénez. Pour over the raisins and allow to plump up and macerate.
To serve:
Put the little pot or espresso cup on a small plate or saucer. Spoon a generous teaspoon of boozy raisins on one side. Place a blob of crème fraîche on the other side, add a teaspoon and serve.
