Chocolate Mousse with Rum and Bitter Orange

Method

1. Finely chop the dark chocolate and place it in a stainless steel bowl. Melt it over a bain-marie.
2. Soak the gelatin sheets in cold water.
3. Heat the milk in a saucepan. Meanwhile, whisk the egg yolks with the sugar in a bowl (do not whisk until frothy, just until combined).
4. When the milk begins to simmer, slowly pour it into the egg mixture while whisking constantly.
5. Return the mixture to the saucepan and cook over very low heat, stirring continuously, until the cream thickens and coats the back of a spoon (be careful not to let it boil, or the eggs will curdle).
6. Remove from the heat. Squeeze the soaked gelatin and add it to the cream, stirring until completely dissolved.
7. Pour the gelatin-cream mixture into the melted chocolate and whisk until smooth and glossy.
8. Add a splash of rum for flavor and let the mixture cool to 35–40°C (if you don't have a thermometer, test on your wrist: it should feel neutral, not warm).
9. Gently fold the semi-whipped cream into the cooled chocolate mixture until just combined.
10. Pour the mousse into serving glasses (the recipe yields five portions).
11. Refrigerate for at least 5 hours until set.
12. After 5 hours, top each mousse with a spoonful of bitter orange marmalade and garnish with a mint leaf.