Chocolate Charlotte

Combine, in a shallow dish, the rum and water and quickly soak the biscuits to moisten them

Line a 20.5 cm diameter by 10 cm high soufflé mold with the biscuits

Make the mousse: beat the egg yolks with granulated sugar until light and fluffy

In a saucepan, over low heat, melt the chocolate with butter, stirring well, but do not let it cook too much or become oily

When the chocolate mixture is smooth, add the beaten egg yolks

Beat the egg whites until firm and stiff, and gently fold them into the chocolate mixture

Spread half of the mousse mixture in the prepared mold and top with a layer of moistened biscuits

Spread the remaining mousse on top

Trim any excess biscuit that extends above the mold and top with the remaining biscuits

Cover with plastic wrap and refrigerate

Prepare the vanilla sauce: beat the egg whites with granulated sugar in a saucepan and slowly add, stirring constantly, scalded milk and pure vanilla extract

Remove from heat and continue stirring until the sauce thickens and the foam disappears

Let it cool

Transfer to a serving mold and refrigerate until serving time

To serve, remove from mold and dust with confectioner's sugar

If desired, decorate with whipped cream

Serve with the vanilla sauce

Note: this dessert can be prepared up to 2 days in advance

Store the whipped cream in an airtight container and cover the charlotte with plastic wrap.