Chocolate Mousse with Rum

For the chocolate mousse with rum, first break the chocolate into small pieces, melt with rum and milk in a water bath. Stir the egg yolks into the warm (not too hot!) chocolate, soak the gelatine in a little cold water, squeeze it out and let it melt in the chocolate. Add the vanilla pulp and allow the mixture to cool.

Beat the egg whites until stiff, fold in the sugar. Whip the cream until stiff. Carefully fold both into the cooled chocolate cream.

Fill the chocolate mousse with rum into glasses and refrigerate.

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