1/4 c. sugar
2-4 tbsp. rum (opt., alcohol does not cook out)
1/4 lb. chocolate chips
2-3 tbsp. whipping cream, not whipped
2 egg whites, beaten
2 c. whipping cream, whipped or tub of Cool Whip

Dissolve over heat: 1/4 cup sugar and 2 to 4 tablespoons rum. Watch closely so it doesn't burn or crystalize.

In a double boiler (or in the microwave on low heat), melt the chocolate chips. Stir the melted sugar and rum into the melted chocolate chips. When sugar and chocolate are well stirred and smooth, stir in 2 to 3 tablespoon of whipping cream, not whipped. Beat 2 egg whites until fluffy and set aside. When the sugar, chocolate and whipping cream has cooled, fold in the beaten egg whites. In a large bowl, whip the 2 cups of whipping cream until fluffy or use the Cool Whip. Fold in the chocolate sauce.

Your Choice: Put in one big bowl to serve from later, or put in individual dessert glasses or sherbet glasses. Garnish the top with shredded chocolate. Chill for 12 hours.