Preparation time: Ca. 20 min.
In addition, cooling time: 1 hour
0,2 oz. / 50 g raisins
0, 25 pt. / 1 1/4 dl port wine, sherry or Madeira
0,2 oz. / 50 g hazelnut kernels
4,4 oz. / 125 g dark chocolate
5 gelatine leaves
4 tablespoons sugar
0,5 pt. / 2 1/2 dl whipping cream
 Let the raisins soak in the wine. Chop the nuts and the chocolate rough. Let the gelatine leaves soak in cold water for 5-6 minutes.
 Whip eggnog of egg and sugar. Pour the water off the gelatine leaves and melt the leaves over low heat. Pour the melted gelatine into the egg mixture under vigorous whipping. Put the bowl aside for approximately 10 minutes.
 Whip the cream stiff. Fold raisins, half of the nuts and chocolate into the egg mixture, then fold in the whipped cream.
 Put mousse in the fridge for at least l hour. Sprinkle the rest of the nuts and chocolate on top just before serving.