Almond Chocolate Mousse

Almond Mousse au Chocolate

1 envelope unsweetened gelatin powder
1/4 cup cold water
2 unsweetened baking chocolate squares
1 semisweet chocolate square
1/2 cup milk
1/2 cup sugar
1 pint heavy cream
1/4 teaspoon almond extract
1/2 cup blanched almonds, toasted & chopped

1. Soften gelatin in cold water.
   
2. Melt chocolate in milk over boiling water. Add sugar and stir until it dissolves completely. Let cool.
   
3. Whip cream until it stands in soft peaks.
   
4. Stir almond extract and chopped almonds into cooled chocolate. Fold 1/3 of the whipped cream into chocolate mixture. Then fold in remaining cream.
   
5. Pour into serving bowl and let set in refrigerator, covered with plastic wrap, for at least 2 hours or overnight.
   
6. Decorate with whipped cream, candied violets, grated sweet chocolate, or toasted almonds before serving. Serves 6.