1    Egg
1 tb Sugar
1/4 l  Whipping cream
2    Sheets of gelatine
1 tb White rum
150 g  White chocolate
5 tb Milk

Break chocolate into pieces and put in a bowl and add the milk. Heat it au
bain marie(*) and stir occasionally until chocolate has melted. Even
better: put the bowl in the e, heat for 2 times 2 minutes on low
and stir well. Make sure the chocolate doesnt get too hot, because it will
get lumpy (gritty) and useless. Let the melted chocolate cool down to room
temperature, by putting it in a larger bowl with cold water.

Put egg & sugar in a large bowl. Mix with an electric mixer until white and
creamy (about 8 minutes).

Soak the gelatine leaves in lots of cold water for about 5 minutes or until
soft.

Heat two tablespoons of water in a bowl / small pan until cooking. Remove
from heat and solve the wrung-out gelatine in it. Let it cool a little.

Put the rum, the melted chocolate and the solved gelatine into the bowl
with the egg mixture. Fold together carefully with a large spoon (or two).

Put the mixture in the fridge and let it set just a little or until you
finished the next task…being:

Whip the cream until stiff.

Carefully fold the cream into the rest of the pudding. Put it in small
bowls or one large bowl.

Serve with chocolate sauce (i just buy a bottle).

(*) au bain marie =
put the bowl in a larger pan with water. Heat the water and wait until
the stuff in the bowl is heated.