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RUM CHOCOLATE MOUSSE 
1/4 c. sugar
2-3 tbsp. rum
1/4 lb. semi-sweet or sweet chocolate
2-3 tbsp. whipping cream
2 egg whites, stiffly beaten
2 c. whipped cream

Cook over low heat until dissolved but not colored brown, 1/4 cup sugar and rum. Melt the chocolate in a double boiler and add 2-3 tablespoons whipping cream.

Add the sugar syrup to the melted chocolate and stir until smooth. When the mixture is cool (not chilled), fold in egg whites. Fold all ingredients, very gently, into whipped cream.

Chill in large bowl or individual sherbet glasses. Top with shaved chocolate or sprinkles. Makes 8-10 servings.

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