1/4 c. sugar
2-4 tbsp. rum
1/4 lb. semi-sweet chocolate
3 tbsp. whipping cream
2 stiffly beaten egg whites
2 c. whipped cream

Cook over low heat until dissolved (but not brown in color) 1/2 cup sugar and rum. Melt in double boiler 1/4 lb. semi-sweet chocolate; stir in 3 tablespoon cream. Add the syrup to the melted chocolate and stir until smooth. When mixture is cool, but not chilled, fold into it two stiffly beaten egg whites, then fold this combination gently into two cups whipped cream; chill.