Chocolate Mousse with Cherries

Coarsely chop the chocolate and melt over a hot water bath, then remove from the heat. Separate the eggs and beat the egg whites with the sugar until stiff. Beat the egg yolks with the rum over the hot water bath until creamy. Remove from the heat. Whip the cream. Add the chocolate to the egg yolk mixture and stir with a whisk. Beat over a cold water bath until cold. Rapidly fold the whipped cream into the chocolate mixture. Carefully fold in the egg whites and pour the mousse into small glasses. Refrigerate at least 3 hours.

Rinse and pit the cherries. Mix the cornstarch with 1-2 tablespoons cherry juice until smooth. Boil the remaining cherry juice with cherries, stir in the cornstarch mixture and cook 1-2 minutes. Remove from the heat and let cool.