1. Break the chocolate into pieces and place in a bowl over simmering water, with 30 ml (2 tbsp) water and rum. Stir until smooth. Cool slightly.

2. Whisk together the butter and sugar until pale and fluffy, then beat in the egg yolks one at a time.

3. Add the chocolate to the butter mixture and beat for 5 minutes until light.

4. Whisk the whites until stiff but not dry and fold into the chocolate.

5. Divide the Chocolate Toffee Squeezee between 4 ramekins and then pour in the mousse mixture.

6. Chill in the fridge until set, dust with cocoa powder and serve with cream and a sprig of mint.