Preheat oven to 180º C.
Put raisins into a bowl, add Tabasco sauce and 1-2 tsps water and mix well. Set aside to moisten.
Heat fresh cream in a non-stick pan, add dark chocolate and mix well. Add castor sugar and mix well.
To make crumble, place refined flour in a bowl, add butter and castor sugar and mix well. Add rolled oats, almond powder, cinnamon powder, 2-3 tsps water and mix till the mixture resembles breadcrumbs.
Spread this mixture in a cake tin and keep it in the preheat oven and bake for 12-15 minutes.
Pour some of the chocolate mixture equally in 4 individual small serving glasses, put some of the moist raisins in each glass, add another layer of the remaining chocolate mixture and keep the glasses in the refrigerator till set.
Top the chilled spicy chocolate mousse with some of the prepared crumble in each glass and serve immediately.