White Chocolate Mousse with Bittersweet Chocolate Sauce

Melt the white chocolate over a double boiler with 1/2 cup of heavy cream and unsalted butter

When it starts to melt, remove from heat and whisk until smooth

Add the rum, whisk, and let cool

Whisk the remaining heavy cream until stiff peaks form

In a separate bowl, whisk egg whites until soft peaks form, then gradually add sugar while continuing to whisk until stiff and shiny peaks form

Add a little of the chocolate mousse to the whipped cream, mix carefully, and combine with the remaining white chocolate mixture

Do the same with the whipped egg whites, mix delicately, and combine with the rest of the white chocolate mixture

Pour into a serving dish, cover, and refrigerate for 3 hours or until firm

For the sauce: Whisk together the bittersweet chocolate chips and heavy cream in a small saucepan

Heat over low heat, whisking constantly, until smooth

Add the rum and unsalted butter, whisk until shiny, and serve warm with the mousse

Serve at 8 degrees.