4 oz. (4 sqs. - 1 oz. each) unsweetened chocolate
1 c. sugar
1 pt. (2 c.) half & half
2 pkgs. Knox gelatin
1 pt. (2 c.) whipping cream
2 pkgs. lady fingers
Maraschino cherries
Slivered almonds

Melt chocolate in double boiler under medium heat until completely melted. Very slowly add half & half and sugar alternately, mixing well after each addition. Dissolve 2 packages of Knox gelatin in 1/2 cup very warm water, making sure that gelatin is completely dissolved, before adding hot chocolate mixture.

Place chocolate mixture in refrigerator and stir every 15 minutes (this is very important if you do not follow this step your dessert will not set properly). Do this step every 15 minutes, using a timer to keep accurate time. Do this until mixture forms a soft gel. This will take 1 1/2 hours.

Once gel has formed, whip cream adding 1 teaspoon vanilla. Whip cream until soft peaks form. Once formed, slowly add soft chocolate mixture. Stir slowly until well blended. If necessary use a mixer on lowest speed.

Line decorative bowl with lady fingers on bottom and sides of bowl, breaking fingers apart if necessary to fit in bowl. Once all sides are covered, pour chocolate mixture into bowl; smooth chocolate filling to make a smooth surface. Then decorate surface with maraschino cherries and almonds, forming flower petals with almonds and use cherries for flower centers.

Chill Charlotte Rousse overnight until firm. To serve, cut into slices. Refrigerate remaining servings.