Chocolate Mousse

• 6 egg yolks
• 150 g caster sugar
• 300 g

Whip the egg yolks with the sugar until they are light and fluffy. Fold in the chocolate, vanilla and rum and continue to whip the mixture until it is smooth. Add the butter a little at a time and fold in the egg whites. Pour the mixture into a mould and chill. Serve with whipped cream.

This mousse can be used as a filling between rounds of meringue into which you have incorporated some