1/2 c. sugar
2/3 c. water
3 c. heavy cream
2 pkgs. unfilled ladyfingers
12 oz. semisweet chocolate
3 tbsp. dark rum or Grand Marinier
6 egg yolks

Line 9 inch springform pan with ladyfingers. Food processor: with steel blade in place. Let machine run for a second. Pour the cream through the feed tube. Process until cream is whipped stiff. Remove whipped cream from work bowl and set aside. Add chocolate to work bowl and chop fine. Combine sugar and water in a saucepan and boil for 3 minutes. With machine running, pour boiling syrup through feed tube. Add egg yolks and rum. Let machine run until steam dissipates. Fold whipped cream into chocolate mixture. Pour mousse into pan lined with ladyfingers. Chill for at least 4 hours.