8 oz. dark semi sweet chocolate
5 eggs, separated
6 tbsp. water
3 tbsp. Meyer's dark rum (optional)
Whipping cream (use the real stuff)

Melt chocolate in 6 tablespoons water. Cool and stir in egg yolks and rum. Beat egg whites to firm peaks and fold carefully into chocolate. Pour into pots-de-creme or custard cups. Chill for 2 hours (or freeze for 1 hour) and serve topped with real whipped cream.

If you melt the chocolate in your microwave, check and stir every 20 seconds, as chocolate contains a lot of fat and will separate if "over-nuked". If you forget, and it does separate, add 1 or 2 ice cubes and stir, this should smooth it out.