1 (6 oz.) pkg. semi-sweet chocolate
1/4 tsp. almond extract
1/4 tsp. fresh nutmeg, grated
Whipped cream
Chocolate curls
3 eggs, separated
2 tsp. light rum

Melt chocolate over hot water in top of double boiler. Beat egg yolks until thick and lemon-colored. Gradually stir about 1/4 of chocolate into yolks. Gradually stir in remaining chocolate, stirring constantly. Remove from heat. Stir in rum, almond extract and nutmeg. Beat egg whites (at room temperature) until stiff peaks form. Gently fold into chocolate mixture. Spoon into cordial glasses or demitasse cups. Chill. Before serving, top with whipped cream and chocolate curls. Serves 4.