Solid Chocolate Mousse

For the chocolate mousse, whip the cream until creamy and refrigerate. Soak gelatin in cold water. Melt the chocolate. Over a hot water bath, whip egg with yolks and a small pinch of salt until thick and creamy and the mixture has significantly increased in volume.

Remove mass from steam. Squeeze out the gelatine, heat the rum and dissolve the gelatine in it. First stir the gelatine mixture into the egg mixture, then the melted chocolate (warm to the lips).

Finally, fold in the whipped cream. Pour mousse into dessert rings and cover with plastic wrap and refrigerate for at least 3 hours. Peel kiwi and cut into small pieces.

Remove the mousse from the dessert rings, decorate with a dollop of whipped cream and a piece of kiwi.

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