Chocolate Mousse

3/4 cup chocolate chips

1/4 cup sweet sherry

dash of salt

4 eggs, separated

Melt chocolate in double boiler. Stir in sherry and salt. Add unbeaten egg yolks, one at a time, beating well after each addition. Beat whites, stiff but not dry. Fold into chocolate mixture, blending gently with no trace of egg white remaining. Pour into dishes and put into refrigerator for at least 4 hours. Serve with whipped cream. Put 3 rum soaked bing cherries in the bottom of each cup.

Recipe courtesy of Lois "Lucy" Hurle.