Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Chocolate sq, unsweetened
1 c Milk
1 tb Gelatin, unflavored
1/2 c Sugar
1/4 ts Salt
1 c Cream, heavy
1/2 ts Vanilla

Add chocolate to 3/4 cup milk and heat in a double boiler. Soak the
gelatin in the remaining milk five minutes. When the chocolate is
melted, beat with a rotary egg beater until blended. Add gelatin,
sugar, and salt, and stir until the gelatin is dissolved. Cool. Add
the cream and vanilla. Chill until cold and syrupy. Place in a bowl
of cracked ice or ice water and whip with a rotary egg beater until
fluffy and thick like whipped cream. Turn out into individual molds
or one large mold, or pile lightly in sherbet glasses. Chill only
until firm; them unmold and keep in refrigerator until served.
Garnish with whipped cream. Sprinkle with chopped blanched almonds,
or grate chocolate over the top, if desired.

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