Chocolate Rum Mousse

Yields:	8 servings
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Cook over low heat the sugar and rum until dissolved, but not brown.

In a double boiler, melt the sweet chocolate.

After the sweet chocolate is melted, stir in the 3 tablespoons of whipping cream.

Add the syrup to the melted chocolate and stir until smooth.

When the mixture is cool, but not chilled, fold into the 2 beaten egg whites.

The egg whites need to be beaten stiffly.

Fold in everything very gently to the cups whipped cream.

Chill in sherbet glasses for 2-3 hours prior to serving.

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this stuff is so good