Espresso Mocha Cream with Grappa Raisins
Warm the grappa, pour over the raisins and set aside. Finely chop the chocolate, place in a metal bowl and melt over a hot water bath. Heat 4 tablespoons cream, add the espresso powder and stir until dissolved. Stir into the chocolate along with a pinch of salt. Transfer the bowl from the hot water bath to an ice bath and let cool slightly, stirring constantly. Whip the remaining cream until stiff with the vanilla sugar. Fold into the chocolate along with the grappa raisins. Transfer to a small bowl and chill. Just before serving, sprinkle with chopped pistachios.