1/4 c  Sugar
2 tb To 4 tb rum
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.