8 oz. semi-sweet chocolate chips
2 tbsp. butter
1/4 c. water
5 eggs, the yolks separated from the whites
1 tbsp. rum or brandy

Put the chocolate in a saucepan with the butter and water. Cook over very low heat until the mixture becomes a smooth paste. Off the heat, work in the egg yolks, one by one, using a wooden spoon. Then add the rum.

Beat the egg whites until they stand in stiff peaks, then fold them gently into the chocolate mixture. Pour the mousse into 4-6 individual dessert dishes or one 5 cup mold and refrigerate for 8 hours or overnight. Serve with fresh whipped cream, lightly sweetened and flavored with rum.