Rich French Chocolate Mousse

Chocolate Mousse: Yields 2 Qts
Semi Sweet Baking Chocolate 1lb (454g)
Hot Water 1/2 c (4fl oz)
Dark Rum (I use Meyers) 1 Tablespoon
***If you do not want to use Rum leave it out and add 1Tablespoon more of hot water
Egg Whites 5 (150g)
Sugar 2Tablespoon (25g)
Cream Of Tartar 1/4teaspoon
Heavy Cream 2c (16 fl oz)

Mix Method:
First melt the chocolate in a large bowl.
Add the hot water to the melted chocolate all at once, very quickly while whisking vigorously to incorporate well.
Add the optional rum.
In a small bowl rub the cream of tartar through the granulated sugar to combine well.
In a clean mixing bowl with the whisk attachment whip the egg whites until foamy and then sprinkle in the sugar/cream of tartar very slowly.
Do not dump all the sugar at once or you will deflate your egg whites and they will not whip as full.
Continue whipping until you reach medium-firm peaks but not overwhipped to the point of “styrofoam”. The cream of tartar will help ensure you do not overwhip the whites.
In a separate mixer bowl, whip the heavy cream to make whipped cream to medium-firm peakes. Again be sure not to overwhip you cream.
Take a small portion of the egg whites and fold them into the chocolate mixture to lighten the mixture. Use a whisk to fold in the remainder of the whites and aerate the mixture.
Next do the same thing with a small amount of the whipped cream, lightening and aerating the mixture by whisking it through. Gently fold in the remainder of the whipped cream. Some small streaks of chocolate or whipped cream may remain. Tightly cover your bowl and refrigerate overnight.
Refrigerate until firm and use to fill cakes, or pastries or simply for serving in a bowl.
Be sure to refrigerate any pastry with Chocolate Mousse as it is highly perishable.
Store in the refrigerator for up to 1 week.