Bitter Chocolate Pots with Pedro Ximénez Raisins

Name: Bitter Chocolate Pots with Pedro Ximénez Raisins
Yield: 6
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

Recipe by: Darina Allen

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.