With double boiler, melt chocolate chips. Stir in 2 to 3 tablespoons unwhipped whipping cream. Remove from heat, add sugar/rum mixture. Stir until smooth. Let cool.

Whip stiff 2 egg whites. Take cooled mixture and fold (with mixer) egg whites into chocolate. Let set while whipping 2 cups whipping creme.

Fold chocolate egg white mixture into whipped cream. Place into dishes. Cool for at least 2 hours, but not more than 24 hours. Takes 25 minutes to prepare. Yield: 8 (4 oz.) servings.