Rum Chocolate Mousse

Directions

1. 1
   Cook sugar and rum over very low heat until dissolved but not colored brown.
2. 2
   Melt chocolate in double boiler.
3. 3
   When chocolate is melted stir in 2 tbsp (30 ml) whipping cream.
4. 4
   Add sugar and rum mixture and stir until smooth.
5. 5
   When the mixture is cool but not chilled, fold in egg whites.
6. 6
   Fold the combination very gently into 2 cups (475 ml) whipped cream.
7. 7
   Chill in shervet glasses at least 2 hours before serving.