Chocolate Mousse

Melt the chocolate and butter in a bowl over hot water.

Remove from the heat and beat in the egg yolks, rum and coffee essence. Be careful not to let the mix be too hot otherwise eggs will curdle.

Whisk egg whites until stiff and fold into the mixture.

Pour into cups or glassed and place in a cool place to set (e.g. refrigerator).

Top with cream, or chocolate gratings, or raspberries and mint, or chopped pine nuts, as preferred.