Light White Chocolate Mousse

• 150 g (5 oz) bar of white Swiss chocolate
• 1 teaspoon powdered gelatine

Break up the chocolate, and melt it in a bowl set over hot water. Sprinkle the gelatine over the rum in a small heat proof container. When the chocolate has melted, remove the bowl from the hot water, and allow the chocolate to cool slightly. Stand the container in the hot water until the gelatine has completely dissolved. Stir into the melted chocolate, and then add the yoghurt gradually, beat