Almond Mousse au Chocolate

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.