In a cold stainless steel bowl, whip the cream to soft peaks, and set aside.
Mel the chocolate in a double boiler until smooth. Dissolve the espresso powder in the rum. Whip the eggs, pinch salt for 1 minute, over hot water, then add the rum to the mixture. Slowly add the sugar to the eggs, whip for 3-5 minutes until thick. Remove from heat, whip until thick. Slowly fold in the chocolate and blend until smooth. Slowly fold in the whipped cream, keep the mixture light, until smooth. Divide into 6 serving dishes and refrigerate for 2 hours. Garnish with chantilly cream.
2 tbsp. sugar
2 tbsp. sour cream
1 tbsp. grand mariner
1 C heavy cream
In a well chilled stainless steel mixing bowl, whip the cream, sour cream, and sugar until soft peaks form. Slowly add the grand mariner and whip until firm peaks form. Refrigerate for 1 hour.