Title: Almond mousse au chocolate
 Categories: Chocolate, Mousses
      Yield: 6 Servings
 
      1    Envelope Unsweetened Gelatin
           Powder
    1/4 c  Cold Water
      2    Unsweetened Baking Chocolate
           Squares
      1    Semisweet Chocolate Square
    1/2 c  Milk
    1/2 c  Sugar
      1 pt Heavy Cream
    1/4 ts Almond Extract
    1/2 c  Blanched Almonds -- toasted
           & chopped
 
  Soften gelatin in water. Melt chocolate in milk over boiling water.
  Add sugar and stir until it dissolves completely. Let it cool. Whip
  cream until it stands in soft peaks. Stir almond extract and chopped
  almonds into cooled chocolate. Fold 1/3 of the whipped cream into
  chocolate mixture. Then fold in remaining cream. Pour into an
  attractive serving bowl and let set in refrigerator, covered with
  plastic wrap, for at least 2 hours or overnight. Decorate with
  whipped cream, candied violets, grated sweet chocolate or toasted
  almonds before serving.
  
  Serves 6.