For 4 persons.  Preparation time is 20 minutes + a few hours for setting

Ingredients

125g Dark chocolate chips (60%)
2 eggs - separate the whites and the yolks
150g whipping cream
4 Dark Chocolate Cup Cake Cases or Marie Charlotte Cups
Ready-for-use sponge cake
Pineapple slices
4 tablespoons of rum

Preparation
Melt the chocolate gently until it is nice and runny. Then mix the egg yolks into the chocolate one at a time. In the meantime, beat the egg whites until stiff and do the same with the cream (not too stiff). First fold the egg white mixture into the chocolate mixture a bit at a time, and finally fold in the cream. Then place a piece of sponge cake in the bottom of each chocolate cup and spoon a dash of rum over the sponge cake. Place a thin slice of pineapple on top and fill each cup to the top with the chocolate mousse: use a spoon or a piping bag for this purpose. Immediately leave the mousse to set for a couple of hours in the fridge. Decorate with a swirl of whipped cream, a few chocolate shavings or some chocolate decorations.


As an alternative, you can use macaroons (coconut biscuits) or almond biscuits instead of the sponge cake. All you have to do is to crush the biscuits and flavour them by sprinkling with rum.

Tip

Use Callebaut Chocolate Mousse Powder and choose between dark, milk or white chocolate for a quick and reliable alternative.