2 oz Plain chocolate
1 Egg; separated
1 Dessert spoon rum
1 Rounded tsp coffee granules
1 fl Light cream
1 Level tsp coffee granules dissolved in 1 tsp warm water
Grated chocolate
Put a small basin over a pan of barely simmering water. Add the coffee
granules to it. Add 2 tsp hot water and stir to dissolve the granules.
Break the chocolate into small pieces and add it to the basin. Stir until
you have a smooth sauce. Remove the mixture from the heat, beat the egg
yolk and add it to the mix. Stir in the rum, and leave it to cool for about
10 minutes.
In a large bowl, whisk up the egg white until it forms soft peaks. Using a
metal spoon, fold the chocolate mixture into the egg whites. Spoon the
whole lot into a glass, cover and refrigerate for a couple of hours.
To serve, mix together the dissolved coffee granules and the cream, and
pour them over the mousse. Sprinkle with a little grated chocolate.