Chocolate Mousse

Directions

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