In a heavy bottomed saucepan, over low heat, warm maple syrup.
Meanwhile, in a bowl, dissolve gelatin in cold water.
Let stand 5 minutes.
Dip bottom of bowl in hot water until gelatin has dissolved completely.
While stirring, fold in maple syrup.
Remove from heat.
Set aside.
In a second bowl, whip egg yolks until creamy.
Fold into maple syrup.
Beat until mixture has cooled.
In a third bowl, whip cream.
Fold into maple syrup, reserving a little whipped cream for decoration.
Pour into a large bowl or individual dessert cups.
Refrigerate 2 hours or until mousse has set.
Fold dark mm into remaining whipped cream.
Garnish mousse.
Sprinkle with roasted almonds.