1. Scald 1/2 cup of the heavy cream with the sugar, stirring to dissolve
the sugar. Pour the hot sweetened cream over the chopped chocolate in a
large bowl and stir until the chocolate is melted and the mixture is
smooth. Set aside to cool completely.
2. When the chocolate mixture is cool, whip the remaining 1 1/4 cups of
heavy cream with the almond extract just until stiff; do not overbeat. Fold
the whipped cream into the chocolate mixture. Use as soon as possible.
Posted to EAT-L Digest by Chef K K <chef-kk@JUNO.COM> on Nov 19, 1997
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