Chocolate Mousse with Rum

In a small heatproof bowl, place the chocolate over a pot of simmering hot water, stirring occasionally with a spatula until melted

In a small saucepan, bring the sugar and water to a boil, whisking constantly

Reduce heat to a simmer and cook until the syrup reaches 235°F (121°C) on a candy thermometer

Remove from heat and let cool slightly

In a mixer bowl, beat the chocolate until smooth, then gradually add the warm syrup, allowing it to flow in a thin stream

Add the yolks one at a time, beating continuously without stopping

Add the rum. Reserve

In another mixer bowl, whip the whites until stiff peaks form

Gently fold the whipped whites into the chocolate mixture using a spatula

Transfer to a large serving dish or eight individual serving cups and cover with plastic wrap

Refrigerate for about 4 hours before serving to allow the mousse to chill and set

Calories per serving: 237