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Chocolate Mousse

Simmer over low heat just until sugar is completely dissolved:

1/4 cup sugar
4 Tbsp rum (or Grand Marnier)

Melt:
4 oz. bittersweet chocolate (if you don't like a really strong chocolate, use 
3 oz.)

When chocolate is melted, stir in 3 tablespoons of heavy cream.

Add the syrup to the melted chocolate mixture and stir until smooth.  When 
cooled to room temperature, carefully fold in:

2 egg whites beaten to soft peaks

When combined, fold in 2 cups heavy cream (minus 3 Tbsp which were added to 
chocolate), whipped to soft peaks.

Chill in goblets at least 2 hours.

*Please provide references to back up claims of a product being GF or not GF*
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