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CHOCOLATE MOUSSE IN MERINGUE SHELL 
MERINGUE SHELL:

4 egg whites
1 c. granulated sugar
1/4 tsp. cream of tartar

MOUSSE:

12 oz. semi-sweet chocolate morsels
4 egg yolks
1 whole egg
2 tbsp. rum
4 egg whites
2 1/2 c. heavy cream
1 bar semi-sweet chocolate for shavings

MERINGUE SHELL: Heat oven to 275 degrees. Beat 4 egg whites until stiff, gradually add sugar and cream of tartar. Spoon around bottom and sides of greased 10-inch pie plate. Bake for 1 hour. Remove from oven, allow to cool.

MOUSSE: Melt 12 oz. semi-sweet chocolate morsels in double boiler, remove from heat. Add egg yolks and whole egg, add rum.

In separate bowl, beat egg whites until stiff. In separate bowl, beat 2 cups heavy cream until thick. Fold egg whites and heavy cream into chocolate mixture, spoon into cooled meringue shell. Refrigerate a few hours.

Whip 1/2 cup heavy cream, spoon on top of chocolate mixture. Shave chocolate on top of heavy cream for decoration. Enjoy!

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