Chocolate Mousse

Directions

1. 1
   Whisk the egg yolks with 4 tablespoons sugar in the top of a double boiler over boiling water until thick and creamy about 5 minutes. The egg should be pale and will double in the quantity.
2. 2
   Place the broken chocolate, coffee and rum in the top of a double boiler over boiling water and leave until melted. Make sure the bottom of your bowl doesn't touch the boiling water.
3. 3
   Once melted, stir in cocoa powder. Add butter little by little and stir until fully absorbed. Remove from heat and let it cool to room temperature.
4. 4
   Meanwhile whip egg whites with remaining tablespoon sugar until soft peak form.
5. 5
   Add the chocolate mixture slowly to the egg mixture stir gently until thoroughly incorporated and smooth.
6. 6
   Before you fold egg whites to your chocolate mixture make sure chocolate mixture is room temperature (if too hot it won't set properly and could be too runny).
7. 7
   Fold a quarter of the egg whites into the cooled chocolate mixture, continue with the remaining egg whites using a lift and fold motion with your spatula.
8. 8
   Pour mousse into small ramekins or glasses.
9. 9
   Refrigerate over night.
10. 10
    Serve with berries and chocolate curls if desired.