1 c. milk
6 oz. chocolate chips
3 tbsp. sugar
1 egg
2 tbsp. rum
1 c. heavy cream
1/2 c. ground nuts (no peanuts)

Heat milk to boil. Combine chips, 1 tablespoon sugar, egg and rum in a blender container. Add milk, process for about a minute on low speed. Pour into bowl. Refrigerate for 30 minutes. Beat cream until stiff, gradually add remaining sugar. Add nuts to cream. Fold into chocolate mixture, refrigerate for several hours or overnight. Yields: 8 portions.