1 c. semi sweet chocolate morsels
1 1/4 c. scalded coffee cream
2 egg yolks
3 tbsp. rum

Put the ingredients in a blender. Turn it on. Turn it off when morsels blended (when the noise stops). Pour mousse into demi tasse cups and cover with circles of wax paper. Chill until firm (several hours). Note: Can be prepared in advance and refrigerated overnight.