Chocolate Velvet Cream

Yields:	6 servings
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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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very good and easy to make