Oriental Chocolate Mousse with Poppy Seed Sauce

Separate the 3 eggs. Beat the 3 egg yolks with the sugar and the rum over a hot water bath to a thick cream, when the cream is nice and thick, remove from the water bath and continue beating until the mixture has cooled down.

Break the chocolate into pieces and place in a bowl. Bring the milk and the coffee spices to the boil and pour over the chocolate, wait 2 minutes and then dissolve the chocolate while stirring.

Whip the cream, making sure that the cream is not completely stiff. Cream reaches its greatest volume just before it becomes really stiff. SO it can be processed wonderfully, and it does not taste too buttery and the mousse is really nice and fluffy. Beat the egg whites with a pinch of salt until stiff.

Now stir the chocolate into the egg cream first. Always stir the chocolate into the egg cream, not the other way around, it won't work. Mix everything until homogeneous. Now carefully fold the cream into the chocolate. To do this, first add a third of the cream to the mousse and stir it in vigorously and then carefully fold in the rest.

Finally, do the same with the egg whites. Then pour the mousse into glasses and let it sit in the refrigerator, covered - for at least 2 hours.

First grind the poppy seeds, I kept an old coffee grinder for this. It is great for grinding spices. Then put the ground poppy seeds in a mortar and mortar well again.

Put the egg yolks with the sugar, vanilla pulp and starch in a saucepan and stir until smooth. Then gradually stir in the cold milk. Now put the pot on the stove, set the flame to medium level and heat, stirring constantly, until it has a creamy consistency.

Then take the pot off the stove and stir in the ground poppy seeds and then fill into a jug or bottle and let it cool down.

To serve, pour the poppy seed sauce over the chocolate mousse.