1 c. (1/2 pt.) dairy sour cream
1 c. (1/2 pt.) whipping cream
1 1/2 tsp. unflavored gelatin
2 tbsp. water
2 tbsp. milk
1/4 c. light brown sugar, firmly packed
1/8 tsp. salt
1 (6 oz.) pkg. chocolate morsels
1 tsp. rum extract
1/2 tsp. vanilla
2 egg whites

In a large bowl, combine sour cream and whipping cream; refrigerate. Soften gelatin in water in a heat-proof cup. Place cup in pan of simmering water until gelatin is dissolved. Heat milk with 1/2 the brown sugar and all the salt in top of double boiler until sugar dissolves. Add chocolate morsels and continue heating until melted. Remove from heat. Blend in rum extract, vanilla and dissolved gelatin. Beat egg whites until frothy. Gradually add remaining sugar, beating until stiff but not dry. Stir about 1/4 of the beaten egg whites into chocolate mixture until blended. Fold in remaining egg whites. Without cleaning beaters, whip the cream mixture until stiff. Add chocolate mixture and fold until well blended. Spoon into a 1 quart serving dish or 8 individual sherbet dishes. Chill and set. Makes 8 half cup servings.

Variation: Fill a 9-inch pie baked pastry crust or Oreo crust pie shell.