Dark Chocolate Mousse with Blood Orange Jelly

Mix the egg yolk, whole egg and sugar while warm so that the sugar dissolves, then beat until frothy with the mixer on the highest setting. Meanwhile, the chocolate liquefies. Warm the rum slightly. Stir the liquid chocolate into the egg foam, add the warm rum, stir until smooth. Finally fold in the cream. Pour the mousse into glasses and chill.

Soak gelatine in cold water. Bring the blood orange juice and sugar to the boil, squeeze out the gelatine and stir into the juice. Put in a cool place when it is slightly gelled, spread over the cream.