Chocolate Mousse in Chocolate Shell

1. Chill 1 ½ cups of heavy whipping cream in the refrigerator. | 2. Place a metal mixing bowl and mixer beaters in the freezer to chill.

1. In the top of a double boiler, combine the chocolate chips, coffee, rum, and butter. | 2. Melt over barely simmering water, stirring constantly until smooth. Remove from heat while a couple of chunks are still visible. Allow to cool, stirring occasionally, until just above body temperature.

1. Pour the remaining ¼ cup of heavy whipping cream into a metal measuring cup and sprinkle the gelatin over it. Let it bloom for 10 minutes. | 2. Carefully heat the measuring cup by swirling it over a low gas flame or candle until the gelatin is dissolved (do not boil, as this will damage the gelatin). | 3. Stir the gelatin mixture into the cooled chocolate mixture and set aside.

1. In the chilled mixing bowl, beat the chilled whipping cream to medium peaks. | 2. Stir ¼ of the whipped cream into the chocolate mixture to lighten it. | 3. Gently fold in the remaining whipped cream in two additions. It’s fine to have some streaks of whipped cream in the chocolate—do not overmix.

1. Spoon the mousse into bowls, chocolate cups, or martini glasses. | 2. Chill in the refrigerator for at least 1 hour. Garnish with fresh fruit before serving.

If refrigerating overnight, chill for one hour and then cover each dessert with plastic wrap.