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Cook sugar and rum over very low heat until dissolved but not
colored brown.
Melt chocolate in double boiler.
When chocolate is melted stir in 2 tbsp whipping cream.
Add sugar and rum mixture and stir until smooth.
When the mixture is cool but not chilled, fold in egg whites.
Fold the combination very gently into 2 cups whipped cream.
Chill in shervet glasses at least 2 hours before serving.
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