Instructions: MELT chocolate with two tbs water over hot water and keep aside. Beat together over double boiler egg yolks, vanilla essence and sugar until thick and creamy. Fold in the melted chocolate and pour into a glass dish.

Chill in the refrigerator overnight.

To serve: Pipe a ring of whipped cream around the edge and scatter the top roasted almond slices on top.

NOTES : A spongy cream made with pure chocolate and lots of nuts

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