4 eggs, separated (whites should be at room temp.)
1 c. chocolate chips
5 tbsp. boiling water or coffee
2 tbsp. golden rum or 3 tsp. vanilla

Beat egg whites in small bowl with electric mixer until stiff. Place chocolate chips in blender container. Whirl to break up chips. Add boiling water, whirl until smooth.

Add egg yolks and rum (or vanilla). Whirl 1 minute or until thoroughly blended. Pour chocolate mixture slowly over egg whites and fold in gently until no white shows. Spoon into individual dishes, i.e. parfait or wine glasses. Refrigerate about 1 hour or until firm and chilled.