White Chocolate Mousse
Cut chocolate into small pieces and slowly melt in a metal bowl over a pot of hot (not boiling) water. Soak gelatin in cold water. Add eggs and yolks to another metal bowl over a pot of hot (not boiling), squeeze out gelatin, add to the bowl and let dissolve while stirring. Add rum and stir the egg cream over a pot of ice cold water.
Whip cream until stiff and fold into egg cream mixture. Carefully fold in melted couverture. Pour mousse into bowls, smooth and refrigerate overnight. Cover one half, sprinkle with cocoa and serve immediately.