1 c. finely crushed chocolate wafers (approx. 20 cookies)
4 tbsp. butter (1/2 stick), softened
1 (6 oz.) pkg. semi-sweet chocolate pieces
6 eggs, separated, room temperature
1 c. heavy or whipping cream
1 tbsp. sugar
3/4 tsp. almond extract
1/4 tsp. salt
1 sq. semi-sweet chocolate for garnish
1/4 c. sliced blanched almonds, toasted for garnish

Early In The Day:

1. In a 9 x 13 inch springform pan, with hands, mix crushed chocolate wafers and butter. Press onto bottom of pan; set aside.

2. In heavy 1 quart saucepan over low heat (or in a double boiler over hot, not boiling water) melt chocolate pieces, stirring occasionally. Remove sauce from heat. With wire whisk, beat in egg yolks one at a time until blended.

3. In small bowl, with mixer at high speed, beat egg whites until stiff peaks form. In large bowl with mixer at medium speed, beat heavy cream, sugar, almond extract and salt until stiff peaks form.

4. With wire whisk or rubber spatula, gently fold chocolate mixture and beaten egg whites into whipped cream. Pour mousse mixture over crust in pan. Cover and freeze until firm, about 3 hours.

To Serve: Carefully remove side of pan from mousse. Hold chocolate square between palms of hands. Let heat from hands soften chocolate slightly, about 5 minutes. With vegetable peeler, draw blade along surface to make chocolate curls on center. Add toasted almonds.