Recipe - Chocolate Rum Mousse

One fourth cup Sugar
4 tablespoon Rum
One fourth pound Sweet Chocolate
3 tablespoon Whipping Cream
2 lg Egg Whites, Beaten
2 cup Whipped Cream

Directions: 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 23 hours prior to serving.
Edee Deeden

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini