Rum Chocolate Mousse

chocolate, desserts

1/4 cup sugar
2 tablespoon to 4 tb rum
1 melt in double boiler:
1/4 lb semi-sweet or sweet chocolate

Rum Chocolate Mousse Cook over very low heat until dissolved but not colored brown: Add the syrup to the melted chocolate and stir until smooth. When the mixture is cool but not chilled, fold into it: 2 stiffly beaten egg whites and then fold this combination very gently into: 2 c whipped cream Chill in sherbet glasses at least 2 hours before serving. 8-10 servings.