Drain pineapple slices and cut into cubes. Pour with rum. infuse for half an hour.
In the meantime, toast almond slivers in hot butter until golden. Cool. Dice the chocolate ice cream. Alternate with the repeatedly drained (collect liquid)
Divide pineapple cubes evenly among four glasses. Rum pineapple juice over it form. Whip whipped cream until stiff and pipe in thick tuffs all around.
Garnish with evenly sized almond slivers.
Tip: Feel free to use better chocolate – the more delicious the result!
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