1/4 c. white sugar
2-4 tbsp. rum
1/4 lb. semi-sweet chocolate (Toll house chips are perfect)
16 oz. heavy cream
2 egg whites

Heat slowly over very low flame sugar and rum. Cook until solution is clear but not boiling. Melt chocolate slowly over double boiler. When chocolate is melted, add 2-4 tablespoons of heavy cream; blend well. To the chocolate and cream mixture, slowly add in the rum and sugar mixture.

When this mixture is cooled, but not chilled, gently fold in 2 stiffly (but not dry) egg whites; then fold this (chocolate and egg whites) into 2 cups of whipped heavy cream. Place in dessert dishes and chill for at least 2 hours.