1/4 c. sugar
1/3 c. water
1 1/2 c. heavy cream
1 (6 oz.) pkg. semisweet chocolate pieces
3 tbsp. dark rum or 1 tsp. rum extract
3 egg yolks
1/2 c. toasted almonds

Combine sugar and water in small saucepan and boil for 3 minutes. With metal blade in place, add cream to food processor container. Process uninterrupted until very thick whipped cream forms, about 1 minute. Transfer to large bowl. Without washing container, reinsert metal blade and add chocolate pieces. Process, turning on and off, for 15 to 20 seconds. Continue processing and gradually pour in hot syrup, rum and egg yolks. Add almonds. Process, turning on and off until almonds are coarsely chopped and evenly distributed, about 20 seconds. Fold chocolate almond mixture into whipped cream. Chill or freeze before serving. Serves 6.