Chocolate Rum Mousse

Recipe

Preparation

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.

Ingredients

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

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