Rum Chocolate Mousse

• 1/4 cup (60 ml) sugar
• 2 tbsp (30 ml) rum (can double this amount)
• 1/4 lb (.1 kg). semi-sweet or sweet chocolate
• 2 tbsp (30 ml) whipping cream
• 2 stiffly beaten egg whites
• 2 cups (475 ml) whipped cream

1. Cook sugar and rum over very low heat until dissolved but not colored brown.
2. Melt chocolate in double boiler.
3. When chocolate is melted stir in 2 tbsp (30 ml) whipping cream.
4. Add sugar and rum mixture and stir until smooth.
5. When the mixture is cool but not chilled, fold in egg whites.
6. Fold the combination very gently into 2 cups (475 ml) whipped cream.
7. Chill in shervet glasses at least 2 hours before serving.

sugar, rum, semisweet, whipping cream, egg whites, whipped cream

Taken from online-cookbook.com/goto/cook/rpage/000BB8 (may not work)