Chocolate Mousse

• 1/3 c. sugar
• 1/2 c. water
• 1 pt. heavy cream
• 1 (12 oz.) pkg. semi-sweet chocolate pieces
• 1/4 c. dark rum
• 4 egg yolks
• 1/2 c. toasted almonds (optional)

1. Combine sugar and water in small saucepan and boil for 3 minute.
2. With steel cutting blade in place, add cream to the mixing container of the food processor.
3. Process until a very thick whipped cream forms, about 1 minute.
4. Transfer to a 2-quart decorative mold.
5. Without washing mixing container, reinsert steel cutting blade and add chocolate pieces.
6. Process, using on and off touch control, for 15 to 20 seconds.
7. Continue processing and gradually pour in hot syrup, rum and egg yolks.
8. Using a spatula or small whisk, scrape chocolate mixture over whipped cream and fold together.
9. Place mold in freezer for 6 hours.
10. Unmold and garnish with toasted almonds, if desired.
11. Yield:
12. 12 servings.

sugar, water, heavy cream, semisweet chocolate pieces, dark rum, egg yolks, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=301190 (may not work)