Chocolate Almond Mousse - chocolate

Method

• Melt chocolate and water in pan or on Low in microwave. Watch; it burns rapidly.
• Stir until blended and smooth.
• Cool slightly.
• Combine cooled chocolate, milk, cream and flavorings in mixer bowl.
• Mix just until all chocolate is evenly distributed; stir from bottom of bowl.
• Chill bowl and contents.
• Whip until soft peaks form.
• Fold in almonds.
• Spoon into shallow pan or crystal goblets.
• Freeze until firm.
• May be garnished with a bit of sweetened whipped cream, if desired.
• Makes 8 to 10 servings and is super easy to do.
• Remove from freezer 40 minutes before serving, depending on room temperature.
• Is best when partially frozen and flavor comes through.