Let's start cooking!
Steep the gelatine leaves in cold water. In the meantime, you can melt the chocolate in a bain-marie. Whip the cream into stiff peaks and set the bowl with cream aside. Make a sabayon by combining the egg yolks with 40 g of sugar.
In the meantime, prepare the sugar syrup. You can do this by heating the water with the remaining sugar. Add this warm syrup to the sabayon, which can then be stirred into the melted chocolate.
Then put the gelatine leaves in a saucepan along with a dash of rum. Heat until the gelatine melts. Stir into the melted chocolate. Remember not to stir too long so the mass remains supple. Finally, add the cream and let the chocolate mousse set in the fridge. Quarter the figs and sprinkle over some crumbled Almond Thins