This light, airy treat adds a special Bermudian flair to any dinner party.

4 oz. best semi-sweet chocolate
4 eggs, seperated
4 oz. unsalted butter
4 oz. sugar
2 oz. Gosling’s Black Seal Rum
Whipped cream and white chocolate curls for garnish

Melt together the butter, chocolate and the Gosling’s Black Seal Rum in a pot. Remove from the heat.

Beat the egg whites with half the sugar until they stand in stiff peaks. Beat the eggs yolks with the remaining sugar until they are light, fluffy. Fold the still-warm chocolate into the egg yolks.

Carefully fold this mixture into the egg whites, preserving, as best you can the airy quality of the whites. Portion into ramekins or goblets and chill immediately.

Garnish with a dollop of whipped cream and shaved white chocolate curls.