---------- Recipe via Meal-Master (tm) v8.02
  Categories: Desserts, Chocolate
       Yield: 8 servings
     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
    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