White Chocolate Mousse
For the mousse: Soften gelatine in cold water. Chop white chocolate and melt over a hot water bath. Mix eggs, egg yolks, sugar and rum over hot water and stir until white and creamy (do not boil!) Remove from heat and stir in squeezed gelatine and chocolate. Let cool. Beat cream until stiff and fold into chocolate when chocolate mixture starts to gel. Place mousse in a flat dish, cover and chill for at least 3 hours.
Heat a spoon in warm water and use it to transfer mousse to plates. Garnish to taste with chocolate snowflakes and fresh fruit. Dust with powdered sugar to serve.