Recipe - Rum Chocolate Mousse

One fourth cup Sugar
2 tablespoon To 4 tablespoon rum
Melt in double boiler:
One fourth pound Semisweet 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 cup whipped cream

Chill in sherbet glasses at least 2 hours before serving. 810 servings.

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