Ingredients:
For white mousse
1. 200g/7oz white chocolate, broken into squares.
2.60ml/4 tbsp white rum
3. 30ml/2 tbsp coconut cream
4. 1 egg yolk
5. 60ml/8fl oz/1 cup double (heavy) cream
6. 2 egg whites
For dark mousse
1. 200g/7oz dark (semisweet) chocolate, broken into squares
2. 30ml/2 tbsp unsalted butter
3.60ml/4 tbsp dark rum
4. 3 eggs, separated
5. Chocolate curls to decorate (optional)
Steps:
1. To make the white chocolate mousse, melt the chocolate with the rum and coconut cream In a heatproof bowl over barely simmering water. Remove from the heat
2. Beat the egg yolk and sugar in a separate bowl, then whisk into the chocolate mixture. Whip the cream until it begins to hold its shape, then carefully fold it into the chocolate mixture.
3.whisk the egg whites in a clean, grease-free bowl until they form soft peaks, then fold quickly and evenly into the chocolate mixture. Chill until cold and set.
4. Make the dark chocolate mousse. Melt the chocolate with butter and rum in a heatproof bowl over simmering water. Remove from the heat and beat in the egg yolks.
5. Whisk the egg whites to soft peaks, then fold them quickly and evenly into the chocolate mixture. Chill until cold and set.
6. Spoon the white and dark chocolate mixtures Alternately into tall glasses or into one large glass serving bowl. Decorate with chocolate curls and serve.
Note: the decorating of the chocolate curls is optional

Credits to : Christine France ( book name is Chocolate Heaven)
Note : this chocolate mousse photo that is in my cookbook.