1

Grease 6 x 1 cup plain moulds with light oil. Set aside.

2

In a small saucepan, soften gelatine in water with rum. Dissolve over low heat.

3

Melt chocolate in a pan over hot water. Beat egg yolks and sugar until thick and creamy, about 5 minutes. Beat in gelatine.

4

Gradually stir into melted chocolate until mixture is smooth and coats the spoon.

5

Remove from heat, fold in cream and 3 tablespoons chopped macadamia nuts. Set aside, until slightly thickened but not set.

6

Beat egg whites to soft peaks. Fold through the mixture.

7

Divide between prepared moulds.

8

Press a tablespoon of macadamias into the top of each mousse. Chill until set.

9

Dip quickly to the rim only in very hot water, invert onto plates and shake gently to release moulds. Repeat if necessary.

10

Serve with berries of any variety.