Chocolate Mousse

Bowl 1: Place chopped Dark Chocolate OR Dark Chocolate Buttons in a heatproof bowl. Place the bowl over a saucepan of simmering water and melt chocolate. *Alternatively you can melt the chocolate in the microwave at medium power for 2 to 3 minutes, stirring every 30 seconds, or until smooth.

Bowl 2 Using the electric beaters, beat Egg Whites until stiff peaks form.

Bowl 3 Using the same electric beaters, whip Cream. Do not worry some Egg White gets in the cream as you will mix everything together later.

Bowl 4: Add Caster Sugar to the Egg Yolks, and beat using the same electric beaters until pale and thick. Add slightly cooled Dark Chocolate and mix well. Add Rum (OR Brandy) and Vanilla Extract, and mix well.

To the Egg Yolk mixture in Bowl 4, add the whipped Cream and mix gently to combine well. Then add the Egg Whites and gently fold into the mixture.

Spoon into 4 to 6 serving glasses and chill in fridge for at least 1 hour. Top with saved whipped cream and serve.