| 1 | To make the mousse, place white chocolate pieces in a large bowl with butter and rum. |
| 2 | Place the bowl in a very low oven with the door ajar. |
| 3 | The chocolate should take about 45 minutes to melt. |
| 4 | This must be done slowly. |
| 5 | Meanwhile, beat egg yolks in a large bowl of an electric mixer until light and thick. |
| 6 | Transfer to top of double boiler. |
| 7 | Cook, stirring, over hot water until thick. |
| 8 | Return to mixer bowl. |
| 9 | When chocolate is melted, stir with a wooden spoon until smooth. |
| 10 | Slowly beat in egg yolks. |
| 11 | Beat cream until stiff. |
| 12 | Fold into chocolate mixture. |
| 13 | Beat egg whites until stiff. |
| 14 | Fold into mixture. |
| 15 | Pour into a lightly oiled 8-inch spring form pan. |
| 16 | Refrigerate overnight. |
| 17 | to serve, cut into pieces and place on cold plates. |
| 18 | Drizzle a small amount of warm chocolate sauce over the top of each wedge and place a "puddle" on either side. |
| 19 | chocolate sauce: melt chocolate in top of a double boiler. |
| 20 | Stir in unsalted butter, stir in milk and heavy cream, both at room temperature. |
| 21 | Keep warm. |
