Rum Spiked Chocolate Mousse

I remember when I was little, my mother would make chocolate mousse for dinner parties. I remember the pretty parfait glasses, filled and waiting in the fridge for the guests to arrive. It took all my effort to not drag my finger through the light, fluffy goodness.

Here is my interpretation of a pirates ideal dessert. Heady with rum and dark chocolate, it is the perfect little sweet hit at the end of a meal. You want to buy a good quality chocolate here, the best your money can afford. We tend to buy Whittakers as it's available everywhere. But Valrhona is also delicious if you're feeling fancy. You are aiming for around 70% cocoa solids in the chocolate, this means it wont be too bitter but have enough sweet chocolate flavour to balance the rum.

You will also see below that I've not put a serving number on this recipe. That is because you can fill up the glasses as much you wish. I have served ours in low ball whiskey glasses but martini and margarita glasses would be lovely too. You want a glass where the mouth is wide enough to catch the shavings on the top of the chocolate mousse.