1/4 c Sugar 4 tb Rum 1/4 lb Sweet Chocolate 3 tb Whipping Cream 2 lg Egg Whites, Beaten 2 c Whipped Cream Directions: 1. Cook over low heat the sugar and rum until dissolved, but not brown. 2. In a double boiler, melt the sweet chocolate. 3. After the sweet chocolate is melted, stir in the 3 tablespoons of whipping cream. 4. Add the syrup to the melted chocolate and stir until smooth. 5. When the mixture is cool, but not chilled, fold into the 2 beaten egg whites. The egg whites need to be beaten stiffly. 6. Fold in everything very gently to the cups whipped cream. 7. Chill in sherbet glasses for 2-3 hours prior to serving. Edee Deeden