Mexican Chocolate Mousse (Dulce de Chocolate)

6 to 6 1/2 ounces Mexican chocolate, coarsely chopped
1 1/2 cups whipping cream
3 tablespoons golden rum, if desired
3/4 teaspoon vanilla extract
Sliced almonds

Combine chocolate and 3 tablespoons cream in top of double boiler; heat over simmering water, stirring occasionally, until smooth. Gradually stir in rum; remove from water. Let stand at room temperature to cool slightly, 15 minutes.

Combine remaining cream and vanilla extract in chilled small mixer bowl; beat until stiff. Gently fold whipped cream into cooled chocolate mixture until uniform in color. Spoon mousse into 4 individual dessert dishes; refrigerate until firm, 2 to 3 hours. Garnish with almonds.