Chocolate Cream Pots
|Bitter chocolate||3 Ounce|
|Milk||1 1⁄4 Cup (20 tbs)|
|Superfine sugar||1⁄4 Cup (4 tbs)|
|Golden raisins||3 Tablespoon (Sultanas)|
Break the chocolate in pieces and heat in a bowl with the milk for 3 minutes on HIGH.
Put the whole egg and 2 egg yolks in a large bowl with the sugar and a pinch of salt and whisk until foamy.
Stir the chocolate and milk mixture and pour in a thin stream into the eggs, whisking constantly.
Microwave, uncovered, on HIGH for 11/2 minutes.
Remove the bowl from the oven and beat the mixture until smooth.
Add the cointreau, beat again and divide the mousse between 4 ramekins.
Rinse the raisins (sultanas) under plenty of cold running water.
Put in a bowl.
Cover with water and heat in the oven for 1 minute on HIGH.
Drain on kitchen paper and add to the ramekins.
Leave to cool, then refrigerate for at least 3 hours.