Chocolate Mousse

Directions

1. 1
   Combine sugar, flour and egg yolks; stir in milk; heav over low heat, stirring with whisk until mixture reaches consistency of mustard sauce.
2. 2
   Add butter, 1 tablespoon at a time, stirring constantly.
3. 3
   Remove from heat.
4. 4
   Add chocolate; stir until melted. Stir in vanilla or rum, and orange rind.
5. 5
   Cool slightly.
6. 6
   Add stiffly beaten egg whites and 1 cup of the cream, whipped stiff. Pour into sherbert dishes.
7. 7
   Chill about 5 hours, until firm.
8. 8
   Whip remaining cream as topping.