Recipe: 00232
Title : Rum Chocolate Mousse 
Author: Eve Dexter <evedex@hookup.net> 
Date  : July 1995

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>From "The Joy of Cooking"

Cook over very low heat until dissolved but not brown in colour:
    1/4 cup sugar
    2 to 4 tablespoons rum

Melt in a double boiler:
    1/4 lb semisweet or sweet chocolate

When the chocolate is melted, stir in:
    2 to 3 Tablespoon whipping cream

Add the syrup to the melted chocolate and stir unitl 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 cups whipped cream

Chill in sherbet glasses at least 2 hours before serving.

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