INGREDIENTS

INSTRUCTIONS

Make the Mousse:  In a metal bowl set over a saucepan of simmering
water combine the  egg and the sugar and with an electric mixer beat
the mixture at high  speed for 3 minutes, or until it is thick and
fluffy. Remove the pan  from the heat and continue to beat the mixture
set over the hot water  for 3 minutes. Set the metal bowl in a bowl of
ice and cold water,  beat the mixture until it is cold, and stir in the
macadamia nuts. In  a chilled small bowl beat the cream with the until
it just holds  stiff peaks, stir one fourth of the whipped cream into
the macadamia  mixture until it is combined well, and fold in the
remaining whipped  cream. Spoon the mousse into 2 chilled desert
glasses and chill them  in the freezer for 25 minutes.  Make the
Chocolate Rum Sauce:  In a small saucepan bring the cream and the rum
to a boil, remove the  pan from heat, and add the chocolate chips.
Whisk the mixture until  the choc- olate is melted and serve the warm
sauce over the mousse.  Source: Gourmet's "In Short Order".  MM by
TVGUY Posted to MC-Recipe Digest V1 #306  Date: Sun, 17 Nov 1996
02:32:11 -0500 (EST)  From: Bill Camarota <gfx4tv@acy.digex.net>

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