Creamy Chocolate Mousse

10 oz whipping cream
6 oz semi-sweet chocolate
6 oz bittersweet chocolate
1 tablespoon coffee
1 tablespoon rum (or substitute orange juice)
4 tablespoons butter or margarine
3 eggs separated
1/4 cup sugar

In top of a double boiler, combine chocolate, coffee, rum and butter, stirring until melted and smooth. Set aside to cool. Mix egg yolks with sugar over heat until creamy. Mix in with chocolate mixture.
Mix egg whites until stiff. Fold into chocolate mixture. Fold in whip cream to chocolate mixture.

Freeze for longer lasting or refrigerate for a softer creamer texture.

If serving immediately, spoon into fancy glasses or bowls, cover with plastic wrap and chill for at least an hour.