Categories: Cheese/eggs 
      Yield: 6 servings 
  
      4    Sq. unsweetened chocolote           5    Eggs, separated 
    2/3 c  Granulated sugar                    2    Teasp. rum or cognac 
    1/4 c  Water                           
  
  (small chocolate custards) 
   
  Day before or early in day: 
   
  1. In double boiler, melt chocolate; add sugar, water; cook, stirring, 
  until sugar is dissolved. 
   
  2. With egg beater, beat yolks well. Stirring vigorously, slowly pour yolk 
  into chocolate mixture. Remove from heat; stir in rum- cool 5 min. 
   
  3. Beat egg whites stifE. Fold in chocolate mixture. Pour into 6 custard 
  cups. Refrigerate several hours or overnight. Serve topped with whipped 
  cream if desired. Makes 6 servings.