•2/3 cup sliced almonds, toasted
•8 ounces semisweet chocolate, chopped
•2 packages (8 ounces each) cream cheese, softened
•1 cup sugar
•1 envelope unflavored gelatin
•1/4 cup cold water
•2 cups heavy whipping cream, whipped
•Set aside 1 tablespoon almonds for garnish. Chop remaining almonds; sprinkle into a greased 9-in. springform pan. In a microwave, melt chocolate; stir until smooth. Cool slightly.
• In a large bowl, beat cream cheese and sugar until smooth. Meanwhile, in a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved. Beat into cream cheese mixture. Beat in melted chocolate until smooth. Fold in whipped cream.
• Pour into prepared pan. Sprinkle with reserved almonds. Cover and refrigerate for at least 3 hours.
Yield: 10-12 servings.
~~Quick Cooking March/April 2001~~