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Chocolate Velvet Cream

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      Title: CHOCOLATE VELVET CREAM
 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.
 
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