Frozen Almond-Chocolate Mousse created by: Almond Board of California

servings 8
ingredients 2/3 cups natural (unblanched) almonds
1/2 cup graham cracker crumbs
3 Tbs. sugar
3 Tbs. melted butter
1 pint vanilla or coffee ice cream
1 pkg. (6 oz.) semi-sweet chocolate pieces
2 large eggs, separated
1 cup whipping cream
3 Tbs. dark rum
preparation Toast almonds in a 300 degree oven, 15 to 20 minutes; finely chop while warm. Combine 1/3 cup chopped almonds with the graham cracker crumbs, 1 tablespoon sugar and the melted butter. Pack in an even layer in oiled 8-inch spring form or round cake pan. Bake at 350 degrees 10 minutes. Cool, then place in freezer until chilled. Spoon ice cream over crumb crust, spreading in an even layer; return to freezer. Melt chocolate over hot water. Beat egg whites in small bowl to soft peaks; beat in remaining 2 tablespoons sugar, a tablespoon at a time. With same beater, beat 1/2 cup cream to soft peaks. Beat egg yolks, then beat in warm melted chocolate and rum. Fold in egg whites, then the beaten cream. Set aside 2 tablespoons almonds for top; fold remainder into the chocolate mixture. Turn into the pan over ice cream. Sprinkle with reserved almonds. Return to freezer until frozen. At serving time, beat remaining 1/2 cup cream and decorate top of mousse.