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1
Measure the rum into a small glass bowl and sprinkle the gelatin on top.
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2
Put the egg yolks and sugar in the bowl of a standing mixer and set over a saucepan of simmering water; the bottom of the bowl should not touch the water.
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3
Whisk until the sugar has dissolved and the yolks have tripled in volume.
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4
Move the bowl to the standing mixer.
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5
Microwave the rum and gelatin for 30 seconds or heat gently in a saucepan until melted.
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6
Scrape into the egg yolks and beat with the whisk attachment until the mixture is slightly warmer than room temperature.
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7
Put the chocolate in a large heatproof bowl and melt in the microwave in 30-second bursts or over the pan of simmering water.
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8
Let the chocolate cool to 115F.
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9
In a separate bowl, beat the cream to medium peaks.
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10
Fold half the cream into the chocolate.
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11
It will start to seize.
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12
Microwave for 10 seconds or so or put over the pan of simmering water to restore the temperature.
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13
Fold in the egg mixture, then fold in the rest of the cream.
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14
If you are making the chocolate-pear cake, use the mousse while it is at room temperature.
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15
Spoon leftovers into small bowls or ramekins, cover with plastic wrap, and store in the refrigerator for up to 3 days.
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16
If you are serving the mousse on its own, spoon it into 6 to 8 small bowls or ramekins, cover with plastic, and chill for at least 2 hours before serving.
