Rum Chocolate Mousse

My brother's school aged attempt at becoming a master chef 

The recipe originally from the 2nd release of the Joy of Cooking (it's not in the latest version). And really, he's has been making this chocolate mousse since he was in grade school, with adult supervision since it calls for rum.
1/2 c. sugar
6 tbs dark rum (or coffee if you want)
1/2 lbs melted good quality semi sweet chocolate
6 tbs 1/2 and 1/2
4 stiffly beaten egg whites
4 c. whipped cream (from 1 pint of heavy cream)

Cook sugar and rum over low heat until the sugar dissolves.

When the chocolate is cooled slightly, add in your half and half and combine well.
Add rum syrup to the melted chocolate and stir until smooth
When the chocolate mixture is cooled even more (test the sides of the bowl to feel how hot it is), fold in stiff egg whites 

And then the whipped cream.
Spoon into sherbet or wine glasses, chill and let set at least two hours.

Notes from the family mousse maker-

Use a good quality semi sweet chocolate but you can also use dark chocolate or bitter chocolate.

It's almost best to slightly over whip the cream slightly (but for newbie whipped cream makers, do not over beat the cream, you will make buttermilk and butter if you're not careful)