Chocolate Rum Mousse
- 1/4 cup (60 ml) sugar
- 1/4 cup (60 ml) rum
- 4 oz (110 g) semisweet chocolate
- 2 Tbs (30 ml) plus 2 cups (500 ml) heavy cream
- 2 egg whites, stiffly beaten
Combine the sugar and rum in a small saucepan and warm over very low heat, stirring until the sugar is dissolved. Set aside. Melt the chocolate in a saucepan set over hot water. Stir in the rum mixture and 2 tablespoons (30 ml) heavy cream until smooth. Beat the remaining cream until light and fluffy and fold into the chocolate mixture. Fold in the beaten egg whites and spoon into individual serving bowls or wine glasses. Chill at least 2 hours before serving. Serves 8 to 12.