1/4 c. sugar
1/2 c. water
1 (6 oz.) semi-sweet chocolate pieces
3 egg yolks
1 1/2 c. whipping cream, whipped
1/4 c. chopped walnuts (hickory nuts are best)
2 tbsp. dark rum

In small saucepan, combine sugar and water. Bring to a boil and boil rapidly for 3 minutes. Pour into blender and add chocolate and rum. Blend for 30 seconds. After 20 seconds add egg yolks. Fold chocolate mixture and nuts into whipped cream. Pour into small bowls and refrigerate 2-3 hours before serving. Serves 6.