1/4 c. sugar
1/3 c. water
1 1/2 c. whipping cream
1 (16 oz.) pkg. semi-sweet chocolate chips
3 egg yolks
1/2 c. toasted almonds

Boil together sugar and water. Cool.

In food processor blend whipping cream with sugar/water syrup for about 1 minute (until very thick). Check after 30 seconds. Put whipped cream in large bowl. Process chocolate chips (pulsing) until chopped. With processor on, add egg yolks. Add nuts again pulsing until chopped and distributed. Fold chocolate mixture into whipped cream. Spoon gently into individual ramekins (8 to 10) and chill until set.