chocolate mousse

1 tablespoon butter
3 squares unsweetened chocolate
2 eggs, divided
1/2 cup sugar
2 teaspoons dark rum
1 teaspoon cold strong coffee
1 cup heavy cream, whipped

In small heavy saucepan over low heat melt butter and chocolate. Stir until smooth; set aside. In small bowl of electric mixer beat egg whites until foamy. Gradually beat in 1/4 cup sugar until stiff peaks form; set aside. In large bowl of mixer, beat egg yolks with remaining 1/4 cup sugar until lemon colored and light. Beat in rum and coffee. With rubber spatula, fold in chocolate mixture, then gently fold in egg-white mixture and whipped cream just to blend. Spoon into 4 individual serving dishes. Chill several hours or overnight. Makes 4 servings. Recipe from Lutece Restaurant, New York City, printed in Family Circle magazine.

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