Chocolate Crunch Frozen Mousse

Mousse:

1-6oz. package semi-sweet chocolate chips

3 egg yolks

1/4 C. coffee flavored liqueur (optional)

1/8 t. salt

1 C. heavy cream, whipped

2/3 C. chopped toasted almonds, divided

Topping:

2/3 C. heavy cream

2 T. sifted powdered sugar

1 t. vanilla

Mousse:

Melt chocolate chips over hot (not boiling) water, stir untill smooth; remove from heat. Transfer to large bowl; cool 10 minutes. Using wire whisk, quickly blend in yolks, liqueur, & salt. Fold in whipped cream. Pour half of the mixture into a foil-lined 3 cup bowl. Spoon half of the almonds over the top, fill with remaining chocolate mixture. Freeze 3 hours, or until firm. Unmold onto serving dish. Decorate with topping & remaining almonds. let stand at room temperature 10 minutes before serving.

Topping:

In a small bowl, combine heavy cream, powdered sugar & vanilla; beat till stiff.

Yield: 6 servings.

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