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.