1/2 c. slivered almonds
4 squares Baker's semi-sweet chocolate
2 squares Baker's unsweetened chocolate
1/4 c. butter
3 tbsp. brown sugar
3 tbsp. water
4 eggs, separated
3 tbsp. sherry wine (optional)
1 tbsp. orange rind, grated (optional)
1 1/4 tsp. vanilla
1/4 c. granulated sugar
1 c. Cool Whip, thawed

Spread almonds in a shallow pan and toast in 400 degree oven 12 to 15 minutes. Chop. Set aside.

Melt chocolates with butter, brown sugar and water in saucepan over very low heat, stirring constantly; remove from heat. Beat in egg yolks, one at a time, until smooth. Pour into bowl; add almonds, wine, rind and vanilla. Chill 15 minutes.

Meanwhile, beat egg whites until foamy throughout. Gradually beat in granulated sugar and continue beating until stiff peaks form, about 10 minutes. Fold into chocolate mixture; fold in Cool Whip.

Spoon into bowl or individual glasses. Chill at least 4 hours.

Garnish with Cool Whip and chocolate-dipped almonds. Serves 10 to 12.

CHOCOLATE DIPPED ALMONDS:

1 square semi-sweet chocolate
Whole almonds

Melt chocolate over low heat. Dip almonds half-way into chocolate; place on waxed paper. Chill