Rum Chocolate Mousse

1/4 c Sugar

2 tb To 4 tb rum

Melt in double boiler: 1/4 lb Semi-sweet or sweet

-chocolate 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.