Instructions: Preheat the oven to 350 deg. Oil a cooking sheet. Spread the almonds in a pie plate and bake for about 7 minutes, or until fragrant and richly browned.

In a small saucepan, combine the sugar and water and simmer over moderately low heat, swirling the pan a few times, until an amber caramel forms, about 5 minutes. Stir in the almonds. Scrape the almond caramel onto the oiled cookie sheet and spread it out as much as possible. Let cool completely. Break the praline into pieces, then finely chop it with a large, heavy knife.

In another small saucepan, bring 1/2 cup of the heavy cream to a simmer. Add the chopped chocolate, remove from the heat and let stand until melted; whisk until smooth. Stir in the rum and 1/2 cup of the chopped praline. Transfer the mixture to a medium bowl and let cool just until tepid.

In another medium bowl, beat 1/2 cup of the heavy cream until firm peaks form. Fold the whipped cream into the chocolate mixture. Spoon the chocolate mousse into ramekins and refrigerate until set; at least 2 hours.
***

In the same bowl, beat the remaining 1/2 cup of heavy cream with the confectioners sugar to very soft peaks. Spoon the cream into a serving bowl, sprinkle with the remaining chopped praline and serve with the mousse.

This recipe can be prepared up to the
*** up to 2 days ahead. Cover the mousse with plastic wrap. Store the praline at room temperature in an airtight container.

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