Yield: 6 Servings
|1||Envelope Unsweetened Gelatin|
|¼ cup||Cold Water|
|2||Unsweetened Baking Chocolate|
|1||Semisweet Chocolate Square|
|1 pint||Heavy Cream|
|¼ teaspoon||Almond Extract|
|½ cup||Blanched Almonds -- toasted|
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 ⅓ 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.
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