Chocolate Mousse

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

    12 servings.

No additional tips available.