Mocha Rum Mousse Recipe

175 g/6 oz plain (semi-sweet) chocolate
7.5 ml instant coffee powder or granules
15 ml/1 tbsp hot water
4 large eggs, separated
5 ml/1 tsp vanilla essence (extract)
300 ml double (heavy) cream
45 ml/3 tbsp rum
Grated chocolate, to decorate

Method:

Break up the chocolate and melt in a bowl over a pan of hot water, (or melt in the microwave). Dissolve the coffee in the water. Whisk into the egg yolks, then beat into the chocolate with the vanilla. Whisk the egg whites until stiff, then the cream and rum until peaking. Fold the cream, then the egg whites into the chocolate mixture. Turn into a glass serving dish. Chill for several hours until set. Decorate with a little grated chocolate before serving.