Pauline from London served her Come Dine With Me guests an indulgent rum-soaked pud
1. Break up both kinds of chocolate into a bowl, add the milk, then melt the chocolate in a microwave. Stir the mixture until it becomes smooth, then cool.
2. When cooled, stir in two egg yolks and a good splash of rum or Cointreau.
3. Beat the 4 egg whites until stiff, adding sugar. Beat the whipping cream until firm. Fold the whipped cream into the chocolate mixture, then fold in the stiffly beaten egg whites. Some white bits will show, but do not over mix as it's important to keep the mixture fluffy.
Left over Bacardi cream is great enjoyed as eggnog for breakfast.
4. To make the cream, whisk the egg yolks and sugar together, stir in the alcohol, and then the lightly beaten cream.
5. Store the cream and the mousse in a cool place until ready to use.
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