Chocolate Mousse with Rum
Chop the chocolate coarsely and melt in a bowl over hot water, then remove from heat.
Separate the eggs, beat the yolks with vanilla sugar and rum over a hot water bath until creamy. Remove from the heat, mix in the chocolate and let cool.
Beat the cream and the egg whites separately until stiff.
Gently fold the whipped cream into the chocolate mixture and then fold in the egg whites.
Pour the mousse into glasses and refrigerate for at least 2 hours.
Before serving, garnish with raspberries.