Chocolate Mousse

Directions

1. 1
   Combine the chocolate and butter and melt over a hot-water bath.
2. 2
   Combine the egg yolks with the water and 1 ounce sugar and whisk over a hot-water bathe to 145 degrees F for 15 seconds.
3. 3
   Remove from the heat and whip until cool.
4. 4
   Combine the egg whites with the remaining 1 ounce sugar and whisk over a hot-water bathe to 145 degrees F. Remove the whites from the heat and beat to full volume.
5. 5
   Continue beating until cool.
6. 6
   Using a large rubber spatula, fold the egg whites into the egg yolks.
7. 7
   Fold the butter-chocolate mixture into the egg mixture.
8. 8
   Fold in the whipped cream.
9. 9
   Add the rum, to taste.