Chocolate Rum Mousse

Made a half recipe of this, to serve four (or two on two nights). I have an old recipe for a Blender Bavarian Chocolate Mousse which is almost the same (without the rum) and dates from about the same time, so I guess this was a popular kind of technique in the 60s.

Anyhow, it makes a nice dessert with minimal effort. Depending on the dishes you use, it can be quite dressy.

I thought I might prefer something like cognac or brandy for the liquor, rather than the rum.