Chocolate Mousse

• 225 g/8 oz sweetened chocolate
• 150 ml/¼

Break up the chocolate and put it in a saucepan. Add the water. Heat, stirring, until it is smooth and has the consistency of thick cream. Cool slightly and stir in the rum and the butter.

Separate the eggs. Beat the yolks into the chocolate. Whisk the whites until stiff but not dry and fold into the mixture. Pour into individual pots, glasses or coffee cups. Refrigerate overnight.