Chocolate Mousse

Directions

1. 1
   Whip 400g whipping cream with icing sugar till mousse state and chill till ready to use.
2. 2
   Dissolve gelatin in water and keep warm for use later.
3. 3
   Heat 100g whipping cream till hot but not boiling, add in the chopped chocolate pieces and stir till you get a smooth paste.
4. 4
   (You might need to warm this in a hot water bath, if the chocolate pieces are not dissolved completely.
5. 5
   ).
6. 6
   Stir in the gelatin and rum.
7. 7
   Cool the chocolate mixture a little.
8. 8
   Stir some whipped cream into the slightly warm chocolate mixture a few times.
9. 9
   Pour chocolate mixture into the whipped cream and mix gently till well combined.
10. 10
    If the mixture is runny, chill in the refigerator for 2 - 3 minutes.