Rum Chocolate Mousse submitted by Mom Johnson
A wonderfully rich dessert for special occasions.

Cook over very low heat until dissolved, but not colored brown 1/4 cup sugar and 3 T. rum. Melt in a double boiler 1/4 pound chocolate. When chocolate is melted, stir in 3 T. cream. Add the syrup to the melted chocolate and stir until smooth. When the chocolate is cool...but not chilled, fold into it the stiffly beaten egg whites and then fold this mixture into the 2 cups of whipped cream. Chill for at least 2 hours before serving. Top with fresh sliced strawberries or fresh raspberries for added color.

v 1/4 cup sugar
v 3 T. rum
v 1/4 pound semi sweet chocolate
v 3 T. whipping cream
v 2 egg whites, stiffly beaten
v 2 cups whipping cream, whipped