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.