Title: Chocolate Rum Mousse
Categories: Dessert Chocolate
Yield: 8 Servings
| 1/4 | c | Sugar |
| 4 | tb | Rum |
| 1/4 | lb | Sweet Chocolate |
| 3 | tb | Whipping Cream |
| 2 | lg | Egg Whites, Beaten |
| 2 | c | 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 2-3 hours prior to serving.
Edee Deeden