6 ounces (170 g) semi-sweet chocolate, chopped into small pieces
1/3 cup (80 ml) water
1 tablespoon unsalted butter, softened
2 tablespoons rum
3 eggs, separated


In the 2-quart (2 L) Saucepan combine the chocolate with water, cook over low heat so the chocolate and water form a thick cream. Remove from heat and allow cooling slightly, whisk in softened butter. Add the rum and whisk in egg yolks one at a time.

In the Mixing Bowl, whisk egg whites until stiff but not dry. Fold into cooled chocolate sauce. Pour into individual martini glasses or custard cups and chill.

To Serve: Top with whip cream and fresh berries.