Chocolate Cases Filled With Silky Chocolate Mousse

Directions

1. First make the chocolate cases. Heat the chocolate till smooth in a very slow oven or possibly in a bowl over warm water. Spread the chocolate proportionately over the paper cases with the back of a tsp.. Check which there is no 'see through' patches when you hold them up to the light
2. ( it is a good idea to do a few extra cases to allow for accidents!). Stand each one in a bun tray and leave to create in a cool place. Peel the paper layers off carefully and set aside. Next make the mousse.
3. Break the chocolate into small pcs and put in a bowl to heat with the butter and water over a low heat. Stir gently till melted and completely smooth. Remove from the heat and leave to cold, then whisk in the rum, if using, and the egg yolks. Whisk the egg whites and fold them in. Beat for 5-6 min: this makes the mousse smooth and silky. (Even though it sounds like a contradiction, the mousse thickens as it is beaten at the end). Fill each chocolate case with the mousse. Allow to set for 5-6 hrs or possibly overnight.
4. To serve: Pipe a rosette of softly whipped cream on to each mousse.
5. Sift a little unsweetened cocoa pwdr over the top and serve chilled.