1/4 c. sugar
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

Combine sugar and water in small saucepan and boil for 3 minutes. With the metal blade in place, add cream to the beaker of the food processor. Process uninterrupted until a very thick whipped cream forms, about 1 minute.

Transfer to a large bowl. Without mashing beaker, 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. Using a spatula, scrape chocolate-almond mixture over whipped cream and fold together. Freeze or chill before serving. Makes 6 servings.