1/2 cup vegetable oil
3 egg yolks
1 cup semisweet chocolate chips
1 cup dry-roasted almonds
3/4 cup dark rum
1/2 cup chopped walnuts
3/4 cup Port wine
salt and pepper to taste
Heat oil in a large saucepan over medium heat. Saute egg yolks in the mixture for 1 minute. Stir all at once, then brush large pot of boiling water over the yolk mixture, then quickly crumble. Let cool for 3 hours or until thick, but still slightly runny. Slice refrigerated type into small rectangles, as shown in color sequence in the pan.
Melt chocolate in small saucepan over low heat
Arrange almonds over open flame and set aside to cool. Stir rum over low heat. Place nuts and wine in a blender or food processor. Puree in white wine and salt and pepper. Process until smooth and creamy, about 5 to 7 minutes. Stir in Português, if desired. Chill until set about 1 hour before serving.