5 oz. dark chocolate
1 T butter
1 cup whipping cream (cold)
2 large eggs (whites only)
Note: eggs should be at room temperature
1 T rum
1 tablespoon sugar

1) Melt the chocolate and butter in a double boiler. Mix in the liquor while chocolate is hot to prevent chocolate from siezing. Remove from heat and allow to cool but still warm.

2) Put a bowl in the refrigerator or freezer to get cold. Wip the cream in the cold bowl till just firm. The cream can be put in the refrigerator till later use.

3) Whip the egg whites till foamy then add the sugar and whip more till soft peaks form.

4) Fold in 1/3 of egg whites into chocolate mixture then fold in 1/3 of cream. Then fold in the remain egg whites then remain cream.