Rich Chocolate Mousse

Yields: 8-10 servings

• 1/4 c. sugar
• 3 tbsp. rum
• 1/4 lb. sweet chocolate
• 1 8 oz. whipping cream
• 2 egg whites, stiffly beaten

1. Cook sugar and rum over very low heat until dissolved but not colored brown.
2. In a double boiler, melt chocolate.
3. When chocolate is melted, stir in 3 tbsp. of whipping cream.
4. Add the syrup (rum, sugar) to the melted chocolate and stir until smooth.
5. When mixture is cool but not chilled, fold in 2 stiffly beaten egg whites.
6. Whip the remaining whipping cream and fold chocolate and egg white mixture into it.
7. Chill in sherbert glasses at least 2 hours before serving.

NOTE: Semi-sweet chocolate may be used. Egg yolks may be saved and frozen for future use.