Instructions: Melt chocolate over hot water in top of double boiler. Beat egg yolks until thick and lemon colored. Gradually stir about one-fourth of chocolate into yolks, stirring constantly; add to remaining chocolate, stirring constantly.

Remove from heat; stir in rum, almond extract, and nutmeg.

Beat egg whites (at room temperature) until stiff peaks form; gently fold into chocolate mixture. Spoon into cordial glasses or demitasse cups. Chill.

Before serving, top with whipped cream.

Yield: 4 servings.

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