Chocolate Mousse with Passion Fruit Coulis
For the coulis: Soak the gelatin in cold water. Cut the passion fruit open, scoop out with a teaspoon into a bowl. Stir in the orange juice, the sugar and vanilla sugar. Melt the gelatin in a small saucepan over low heat. Stir in 2-3 tablespoons of the passion fruit mixture, then add the mixture to the bowl with the passion fruit. Pour into four glasses and refrigerate at least 2 hours.
For the mousse: Coarsely chop the chocolate and melt in a heatproof bowl set over a pan of simmering water, remove from the heat. Separate the egg and beat the egg whites with the sugar until stiff. In a heatproof bowl, beat the egg yolks with the rum over a pan of simmering water until thick, remove from the heat. Whip the cream. Whisk the chocolate into the egg yolk mixture. Set the bowl over an ice water bath and whisk until cold. Fold the whipped cream into the chocolate mixture. Carefully fold in the egg white and refrigerate the mousse at least 3 hours.
To serve, spoon the mousse into a pastry bag fitted with a large serrated tip and pipe the mousse over the coulis. Garnish to taste with sugar pearls and serve.