Instructions: Rum Chocolate Mousse

Cook over very low heat until dissolved but not colored brown:

Add the syrup to the melted chocolate and stir until smooth. When the mixture is cool but not chilled, fold into it:

2 stiffly beaten egg whites and then fold this combination very gently into:

2 c whipped cream

Chill in sherbet glasses at least 2 hours before serving. 8-10 servings.

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