Low-GI chocolate mousse with cocoa nibs

I needed a delicious dessert to make for a lunch party today and, as our kitchen has apparently recently been transformed from family kitchen to medium-scale fig jam processing plant (see previous post!), it had to be something quick and easy. My husband and I married for better or for worse, but absolutely NOT to be cooking in the kitchen at the same time.
This mousse is really divine. It’s rich but simple and not too sweet. The recipe is a slightly adapted (I’m incapable of leaving a recipe intact) Montignac recipe, so its GI rating is good (ie low!) because it contains absolutely no added sugar. The rum I used is very luxurious and deliciously fragrant but I’m sure any rum will do.
Dark chocolate is full of antioxidants. Cocoa is a good source of vitamins and minerals including magnesium, calcium, iron, sulphur and manganese. It also contains B vitamins. Cocoa nibs have all the same benefits as chocolate in a purer, more powerful form.
Ingredients (serves 4)
200g dark chocolate (minimum 70% cocoa)
4 eggs
1/2 glass of rum (5 cl)
2 tablespoons cocoa nibs
pinch of salt
Break the chocolate into pieces and melt in a casserole with the rum. Separate the eggs and beat the whites with a pinch of salt until stiff. Once the chocolate has melted, add the beaten egg yolks to the mixture and stir rapidly for about a minute. Stir in the cocoa nibs and then delicately add the mixture to the egg whites, stiring well to obtain a smooth, homogenous texture. Transfer into four ramekins or glasses. Chill for at least five hours before serving.