6 ounces bittersweet or dark chocolate
1/2 cup fresh milk2 tablespoons rum (OPTIONAL)
2 large fresh eggs
2 tablespoons1 cup heavy cream, whipped
4 tablespoon white sugar
Break the chocolate into pieces. Combine with milk in a heavy saucepan over medium heat until smooth, about 3 minutes. Remove from heat and add the egg yolks and rum. Whisk until smooth. Set aside.
In another small bowl, beat the egg whites until stiff, add the 2 tablespoons of sugar and beat until it holds a peak. Set aside.
In another bowl, whip the heavy cream with the remaining sugar until it holds a peak. Reserve half for topping.
Whisk in the chocolate mixture into the egg white gently but thoroughly. Then fold in half of thewhipped cream. into the mixture until well blended. Turn into demitasse cups or glasses.
With the remaining whipped cream, get a rose tip and pipe a rosette on top to garnish. Refrigerate for around 4 hours or overnight or until set.