1/2 back semi-sweet chocolate chip morsels (I lean towards Lindt or Ghiardelli chocolate)
2 pints heavy whipping cream
1/4 cup superfine sugar (NOT confectioners!)
1 egg, separated
3 shots spiced rum (2 for the cook, 1 for the mousse, keep bottle of rum handy)
In a small microwaveable bowl, melt chocolate for about 2 minutes. Make sure to stir it afterwards until all the chocolate chip bits disappear. Add a teaspoon of water if the chocolate starts getting clumpy. Add 1st shot of rum, taking one for good measure to make sure rum is up to snuff.
With an electric mixer, whip 1 1/2 pints of heavy cream in another bowl until the cream starts to form soft peaks. Slowly whip in sugar, making sure the cream does not make stiff peaks. Mix in the egg white.
Once the chocolate is at room temperature and still smooth (as in spreadable and not a clumpy mess), whip in egg yolk, and add another shot of rum if desired, again tasting it to make sure it hasn’t gone bad.
Fold the chocolate slowly into the whipped cream until it blends completely, then place into single serve cups or refrigerate immediately. Take 1/2 pint of heavy cream and 3 tbsp of sugar and whip that on slow speed for a dollop of homemade whipped cream on top. Take another shot of rum for good measure.