Chocolate Mousse
¼ cup sugar
4 Tbsp rum
4 oz semisweet chocolate
2 ½ Tbsp whipping cream
2 egg whites
2 cups whipped cream
Cook the sugar and the rum over very low heat just until dissolved (but not brown). Melt the chocolate and when melted, stir in the whipping cream. Add the syrup to the melted chocolate and stir until smooth. When the mixture has cooled (but dont chill it), beat the egg whites until stiff and fold the chocolate mixture into the egg whites. Next fold this mixture very gently into the whipped cream. The trick is to blend it well without flattening it. Chill about 2 hours.