Preparation
Heat chocolates, margarine, rum, extract and coffee in top of double boiler until chocolates melt. Pour into a large bowl and set aside to cool.

In a large mixer bowl, beat egg whites until stiff but not dry; set aside.

In top of double boiler, mix egg yolks well with sugar. Cook while whisking until thick and creamy. Stir into chocolate mixture.

In a small mixer bowl, beat topping until stiff. Fold egg whites into chocolate-egg yolk mixture, then whipped topping, until blended.

Grease a 10-inch springform pan and sprinkle with almonds. Pour mousse on top of nuts. Refrigerate at least 3 hours, until firm. Makes 12 servings.

Per serving: 296 calories (54 percent from fat), 18.7 g fat (6.7 g saturated, 7.1 g monounsaturated), 92.8 mg cholesterol, 7.7 g protein, 25.7 g carbohydrates, 1.6 g fiber, 74.4 mg sodium.

Miami Herald