Melt the chocolate and let it cool slightly.
Beat the egg yolks with the superfine sugar in a bowl until very pale and fluffy, this will take about 5 minutes with an electric mixer.
Drizzle the chocolate into the mixture and fold it in, together with the rum and the heavy cream.
Beat the egg whites in a grease-free bowl until standing in soft peaks.
Fold the egg whites into the chocolate mixture in 2 batches.
Divide the mixture between 6 custard pots or other individual dishes, and chill for at least 2 hours.
To serve, garnish with a little whipped cream and small chocolate shapes.
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