Kikkoman-style Mousse au Chocolat

Break the chocolate into pieces, mix together with the sauce for rice, espresso and sugar in bowl, melt over water and leave to cool for a while. Whisk the egg white and cream separately until stiff, fold into the mousse and chill for approx. 2 hours. Peel the orange and kiwi, wash the pear and segment the orange. Quarter the pear, remove the core and chop the pear, orange and kiwi into small pieces. Cut open the pomegranate. Break each half into pieces and remove the seeds with your fingers, discarding the white skin. Stir together the sauce for rice, honey and liqueur, combine with the fruit and leave to marinate for a while. Form the mousse using two dessert spoons, arrange on plates and serve with the fruit. Garnish with fresh lemon balm if desired.