Chocolate Rum Mousse

1/4 c Sugar
4 tb Rum
1/4 lb Sweet Chocolate
3 tb Whipping Cream
2 lg Egg Whites, Beaten
2 c Whipped Cream

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

In a double boiler, melt the sweet chocolate.

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

Add the syrup to the melted chocolate and stir until smooth.

When the mixture is cool, but not chilled, fold into the 2 beaten egg whites. The egg whites need to be beaten stiffly.

Fold in everything very gently to the cups whipped cream.

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

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