Instructions: Toast Almonds.

Whip cream.

Melt chocolate over hot water.

Dissolve gelatine in hot water, cool slightly.

Beat yolks, rum and sugar until it changes to a pale colour. Slowly stir in cooled gelatine, then chocolate, condensed milk, lasty fold in whipped cream.

Chill until chocolate cream begins to set.

Spread or pipe over pavlova.

Sprinkle with chopped nuts and grated chocolate.

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