Jacqueline Cardelli’s Mousse au Chocolat

Melt the chocolate in the top part of a double boiler.

Combine the sugar and water and cook for eight to ten minutes, to the syrup stage (when the syrup spins a thread).

Stir the syrup into the melted chocolate. Add the egg yolks, one at a time, beating well after each addition. Remove the mixture from the heat and stir in the rum. Cool.