Chocolate Mousse (Carolyn)

This is delicious and so fudgie (is that a real word?...well it is now)
Carolyn has a secret ingredient that makes this taste extra special
The picture does not to justice to this yummy pie.
1 box semi sweet chocolate (Bakers)
1-1/4 C heavy cream - whipped
2 Egg whites whipped into stiff peaks
1 Whole egg plus the other yokes
1/3 tsp of Rum extract (or the real thing) or Almond extract
1 chocolate graham cracker pie shell

Melt chocolate in double boiler, add eggs individually, then extract
of your choice
Fold whipped egg whites and cream then fold in chocolate mixture and spoon into
any shell you want. Refrigerate approx 12 hours before serving unless
you're in a hurry.