Pots de Mousse

This recipe was my grandmother's version of chocolate mousse meets chocolate pots de creme.  She would make a big batch of it and serve it for a fancy weekday dessert.  My wise sister once told me that if you eat something standing up, directly from the fridge, calories didn't count.  So if by chance there were any leftovers,  I would eat it straight from the fridge with a spoon. I do realize that those calories did count but it was so good, I didn't care.  

I like to prepare this dessert and serve it in single ramekins, sprinkled with icing sugar or topped with a cookie and it is sure to impress anyone.

For the chocolate cream

1/4 lb semi-sweet chocolate

3 eggs, seaparated

2 Tbsp sugar

2 Tbsp rum

1 cup whipping cream, whipped

Melt chocolate in a double boiler; while still warm, add egg yolks, one at a time, stirring well. Add sugar and rum (optional).  Ina  separate bowl, beat egg whits until stiff and add to mixture.  Fold in whipping cream and chocolate and mix together.  Refrigerate and serve.