This recipe is really easy once you realize you are making "Mousse"!
Rum Chocolate Mousse
Cook over low heat, until dissolved, but not brown:
1/2 C Sugar
2 to 4 Tbsp Rum
Melt in a double boiler:
1/4 lb (4 squares) semisweet chocolate
When the chocolate is melted, stir in:
2 to 3 Tbsp. whipping cream
Add the sugar/rum syrup to the melted chocolate and stir until smooth. When it is cool, Fold in:
2 stiffly beaten egg whites
Fold the combination very gently into
2C whipped cream
Chill in pretty dessert glasses at least 2 hours before serving.
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Will definitely be trying this!
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