---------- Recipe via Meal-Master (tm) v8.02
  Categories: Desserts, Chocolate
       Yield: 6 servings
       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.