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Soak gelatin in water. Put water first and then sprinkle gelatin over to prevent becoming uneven. Set aside. Chop chocolate into fine. Separate eggs into yolks and whites. Put the egg white in a large bowl; set aside.

Beat egg yolks lightly, add a small amount of heavy cream and stir well. Add remaining heavy cream, stir it until smooth. Pour it into a small pot, heat it on low heat for 2 mins while stirring.

Turn off the heat, then add the chopped chocolate into the mixture. Melt it until smooth. Set aside.

Whip heavy cream with an electric mixer on low speed while cooling with ice water. Whip it until soft peaks form. Let it sit in a fridge.

Boil water. Use it to warm the egg white later. Whisk the egg white with an electric mixer on low speed until whitish. Add granulated sugar, mix roughly.

Warm it with prepared hot water on low heat until 50℃ / 122F while stirring. Remove it from hot water, whisk it with an electric mixer on high speed for 1-2 mins until stiff peaks form.

Microwave the gelatin at 500 W for 10-20 sec to melt. Melt it little by little so as not to boil. With the mixer running on low speed, drizzle the gelatin. Add rum and vanilla essence, mix on low speed until combined.

Transfer the chocolate cream to a large bowl. Add 1/3 meringue, stir well with a whisk.

Take the whipped cream out from the fridge. Add it into the chocolate mixture, fold it with a spatula.

Add the remaining meringue in 2 parts, fold it while crushing lumps of meringue.

Pour it into each glass. Refrigerate for 4-6 hours to set.

【For Topping】 Whip heavy cream and sugar on low speed while cooling with ice water. Whip it until stiff peaks form. Transfer the cream to a piping bag. Pipe swirls of the cream on the mousse. Sprinkle cocoa powder, top with chocolate sticks.