1/2 c. water
1 1/2 c. heavy cream
1 (6 oz.) pkg. semi-sweet chocolate pieces
3 tbsp. dark rum
3 egg yolks
1/2 c. toasted almonds

Mix sugar and water in a small saucepan and boil for 3 minutes. In a food processor, pour a stream of cream through the small opening while processing until a very thick whipped cream forms, about 1 minute. Transfer to a large mixing bowl.

Add chocolate pieces, process by pulsing on and off for 15 to 20 seconds. Gradually pour in hot syrup through the top while processing. Add rum and egg yolks, and almonds, pulsing until almonds are coarsely chopped. Using a spatula, scrape chocolate-almond mixture over whipped cream and fold together. Freeze or chill before serving.

Makes 6 servings.

This recipe may be used as a frozen mousse. Pour it into a favorite mold and freeze for 5 or 6 hours before unmolding by dipping into hot water for 10 seconds. Or serve in individual pudding cups.