Lift the Chef Patissier XL head and fit the heat shield

Fit the Creaming beater to the machine

Attach the EasyWarm bowl to the machine

Add Ingredients 1 (butter, chocolate, yolks, rum) to the Chef Patissier XL fit the splash guard

Heat at heat setting 7 on speed Stir 1 for 10 minutes

Or use the ‘Chocolate Melting’ preset if applicable

Remove the EasyWarm bowl from the machine and set aside

Attach the Mixer bowl to the machine and fit the Whisk Tool

Add Ingredients 2 (cream) to the Mixer bowl

Whisk on speed 5 for 1 minute 40 seconds

Transfer the whipped cream to a clean medium bowl and set aside

Retrieve, clean the Mixer bowl and fit the Whisk Tool

Attach the Mixer bowl to the machine

Add the first item of Ingredients 3 (egg whites) into the Mixer bowl

Whisk on speed Max for about 2 minutes until soft peaks form

While the machine is running, add the rest of Ingredients 3 (sugar) to the bowl

Whisk on speed Max for about 1 minute until well combined

Remove the Mixer bowl from the machine and set aside

Transfer the whipped cream to the EasyWarm bowl

Gently fold in until combined

Transfer one third of the meringue to the chocolate mixture

Gently fold in until combined

Transfer the rest of the meringue 

Gently fold in until combined

Spoon the mousse into the serving glasses

Chill in the fridge for 1 hour