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Chocolate Rum Mousse

1 pk Chocolate chips
3 tb Water
1 tb Rum or brandy
5 Eggs

Melt chocolate chips in water over over a low heat. When melted, remove from heat and stir in rum. Separate eggs and beat chocolate mixture into yolks. Beat whites separately and fold in. Pour into 4oz custard cups or pots and chill in refrigerator for at least 4 hours before serving. Keeps for a week.

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