In a double boiler, MELT chocolate chips over boiling water.
In a small mixing bowl, BEAT egg yolks until thick and lemon colored.
Gradually STIR about one fourth of chocolate into yolks; then ADD yolk mix to remaining chocolate in double boiler, STIRRING constantly.
REMOVE from heat; STIR in rum, almond extract and nutmeg.
BEAT egg whites at room temperature until stiff peaks form; gently FOLD into chocolate mixture.
SPOON into dessert glasses; CHILL.
Before serving, TOP with Cool Whip (or whipped cream) and chocolate curls.
May substitute whipped cream for Cool Whip. Chocloate curl garnish is optional.
Per Serving (excluding unknown items): 432 Calories; 27g Fat (53.5% calories from fat); 8g Protein; 45g Carbohydrate; 4g Dietary Fiber; 159mg Cholesterol; 63mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 5 Fat; 3 Other Carbohydrates.