INGREDIENTS

INSTRUCTIONS

First make the chocolate cases. Melt the chocolate until smooth in a
very slow oven or in a bowl over hot water. Spread the chocolate
evenly over the paper cases with the back of a teaspoon. Check that
there is no 'see through' patches when you hold them up to the light  (
it is a good idea to do a few extra cases to allow for accidents!).
Stand each one in a bun tray and leave to form in a cold place. Peel
the paper layers off carefully and set aside. Next make the mousse.
Break the chocolate into small pieces and put in a bowl to melt with
the butter and water over a low heat. Stir gently until melted and
completely smooth. Remove from the heat and leave to cool, then whisk
in the rum, if using, and the egg yolks. Whisk the egg whites and  fold
them in. Beat for 5-6 minutes: this makes the mousse smooth and  silky.
(Even though it sounds like a contradiction, the mousse  thickens as it
is beaten at the end). Fill each chocolate case with  the mousse. Allow
to set for 5-6 hours or overnight.  To serve: Pipe a rosette of softly
whipped cream on to each mousse.  Sift a little unsweetened cocoa
powder over the top and serve chilled.  DISCLAIMER(c) Copyright 1996 -
SelecTV Cable Limited. All rights  reserved. Carlton Food Network
http://www.cfn.co.uk/  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 44
Calories From Fat: 31
Total Fat: 3.5g
Cholesterol: 88.3mg
Sodium: 32.6mg
Potassium: 32.3mg
Carbohydrates: <1g
Fiber: 0g
Sugar: <1g
Protein: 2.9g