7 oz. semi-sweet chocolate
5 eggs, separated
1/8 to 1/4 c. light rum
Pinch of salt

Carefully melt chocolate with rum in saucepan. When melted, add egg yolks and stir, blending completely. Beat egg whites until fluffy, adding salt. Remove mixture from heat and carefully fold in egg whites until blended. Pour mixture into serving cups. Refrigerate 2-3 hours.