Chocolate Almond Mousse - cooking recipe

Ingredients

2 pkg. (4 oz.) Baker's sweet German's chocolate, broken into squares
1/4 c. water
2/3 c. sweetened condensed milk
2 c. whipping cream
1/2 tsp. vanilla
dash of almond flavoring
1/4 c. slivered toasted blanched almonds

Preparation

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.