Chocolate Mousse I recipe

6 servings

6 ounces bittersweet chocolate, chopped

6 eggs, separated

6 teaspoons rum

Melt the chocolate slowly, over, not in, simmering water.

Remove from heat and beat egg yolks into chocolate with electric mixer.

Beat in alcohol, if desired.

In a separate bowl, beat egg whites to a stiff peak.

Stir a large spoonful of egg whites into chocolate mixture to loosen.

Then gently fold remaining egg whites into chocolate.

Pour into serving glasses and chill in refrigerator until set, 4 to 5 hours.

Will keep up to four days in refrigerator.