Chocolate Mousse

Melt the chocolate in a double boiler

Soak the sugar with water, stirring until it dissolves

Cook until the mixture reaches a thread-like consistency

While the sauce cooks, separate the egg whites from the yolks and whip the whites into snow

Add the warm sauce to the melted chocolate slowly, beating well without stopping

Add the egg yolks one by one, continuing to beat

Remove from the double boiler and add the rum

Whisk in the whipped whites and mix well

Place in a serving bowl or individual cups, refrigerate for 1 night

Serve chilled.