Chocolate Rum Mousse -

4 tb Rum

1/4 lb Sweet Chocolate

3 tb Whipping Cream

2 lg Egg Whites, Beaten

2 c Whipped Cream

1. Cook over low heat the sugar and rum until dissolved, but not brown.

2. In a double boiler, melt the sweet chocolate.

3. After the sweet chocolate is melted, stir in the 3 tablespoons of

whipping cream. 4. Add the syrup to the melted chocolate and stir until smooth.

5. When the mixture is cool, but not chilled, fold into the 2 beaten

egg whites. The egg whites need to be beaten stiffly. 6. Fold in everything very gently to the cups whipped cream.

7. Chill in sherbet glasses for 2-3 hours prior to serving.

Edee Deeden