Melt the chocolate in a glass bowl over a pan with hot water (don’t let the bowl touch the water). Once melted, set aside to cool. Beat the eggs and sugar in a bowl until thick and pale. Using a metal spoon, fold the chocolate into the egg mixture adding in the chilli and rum, then gently fold in the whipped cream. Place the mixture into four separate dessert glasses (approx. 250ml), refrigerate for 3 hours until set. Just before serving, decorate with the cocoa powder.